Today's recipe is a quick and very light lunch idea, perfect to prep ahead of time and take to work during the week or as a quick dinner after a long day at work when cooking is really the last thing you want to be doing. It uses a lot of basic ingredients, veggies that are easy to get hold of and cupboard staples like the lentils :)

For the dressing:

Cook your lentils according to the packet instructions in vegetable stock. Best cook both kinds sperately, as the red lentils may lose their colour if they cook in the same pot as the beluga lentils. Strain and set aside to cool while you prep your vegetables.

Chop the peppers and spring onions into thin slices and cut the carrots into very thin discs.

Roughly chop the parsley. Remember you can use the entire plant - stalks and all :)

In a little bowl, mix together the ingredients for the dressing. The mustard should make it quite a thick and cloudy consistency.

In a big salad bowl, mix together all the ingredients and if you have the time, let it sit for an hour or so for all the flavours to really come out.

Now go ahead and serve with an extra sprinkling of parsley on top if you like :)

Lentils are a good source of iron and vitamin B1, so if you're following a vegetarian diet make sure you include them in your meals :)

Let me know if you try this salad! What are your favourite quick lunches to take to work? Leave me a comment to let me know :)