3/4 c. dried brown lentils, rinsed & picked over
1 1/2 c. water
4 tbsp. fresh lemon juice
3 tbsp. olive oil
1/4 tsp. dry mustard
1/4 tsp. salt
Pepper to taste
5 med. size scallions (green onions), sliced
2 med. size red bell peppers, seeded & diced
1 firm, ripe med. size tomato, diced
2 tbsp. chopped parsley

In medium size saucepan bring lentils and water to boil. Reduce heat, cover and simmer 30 minutes or until tender. Drain and uncover; let stand 10 minutes, then toss with 2 tablespoons lemon juice. Let stand 5 minutes.

Meanwhile in bowl mix olive oil, remaining lemon juice, dry mustard, salt and pepper. Add lentils and remaining ingredients. Toss gently to mix. Chill before serving. Serves 6.