Lentil Salad

1 Cup Lentils

1/2 red onion chopped

1 red bell pepper chopped

1 carrot chopped

1 tomato diced

Juice of 1 Lemon

1/4 cup Extra Virgin Olive Oil

2 TBS Dijon Mustard

Dash of sea salt

1/2 avocado sliced

Cook Lentils according to package directions. Meanwhile chop up all vegetables.  Make Vinaigrette by combining lemon juice, EVOO & mustard.  Once lentils are done, add the vegetables and stir in the vinaigrette.  Sprinkle in the sea salt.  Place in refrigerator to cool until served.  When ready to serve, add sliced avocado.