1 c. lentils
Salt
3 tbsp. oil
1 tbsp. vinegar
1 med. onion, minced
Freshly ground pepper
1/4 tsp. dry mustard
2 tbsp. minced parsley

Simmer the lentils in 3 cups water with 1 teaspoon salt for 40 minutes, until tender. Drain. In small bowl, mix the oil, vinegar, onion, pepper and mustard. Toss with the lentils while they are hot. Refrigerate and, when cool, mix in the parsley and salt to taste.