Directions

1. Rinse the lentils in a colander under cold running water, taking care not to mush them. Set aside to drain well.

2. Make the salad dressing and set aside.
3. Heat the olive oil in a large non-stick pan. Saute the onion and garlic for 3 minutes.
4. Add the peppers and cook for another 5 minutes, until softened but still crunchy. Set aside to cool.
5. While the vegetables are cooking, cut the drained sun-dried tomatoes into small pieces using kitchen scissors.
6. Place everything in a large bowl and add the dressing and gently toss to combine.