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DIRECTIONS

2 medium organic carrots, peeled and diced

3/4 teaspoon dried thyme

1/2 teaspoon pepper

1 tablespoon Napa Valley red wine vinegar

2 tablespoons white wine vinegar

2 tablespoons Napa Valley organic olive oil

2 teaspoons Grey Poupon Dijon mustard

1 1/2 pounds firm organic heirloom tomatoes about 3 cups, diced

1/2 organic yellow or orange bell pepper, seeded and diced

3 green onions, thinly sliced

1/4 teaspoon Le Saunier de Camargue fleur de sel sea salt

Bring water to a boil and add lentils, carrots, thyme and pepper. Cover, reduce heat to low and let simmer until lentils and carrots are tender, about 25 minutes.

Drain and transfer to a large bowl. Toss with red and white vinegars, olive oil, Dijon mustard, tomatoes, bell pepper, green onions and salt. Serve warm, or to serve cold, chill cooked lentils and toss with cold ingredients before serving.