1 cup dried lentils
2 cups vegetable stock
1 cored/chopped Red bell pepper
1/4 cup chopped parsley
1/4 cup chopped cilantro
1 medium chopped red onion
4 OZ smoked salmon chopped
salt and pepper to taste
Cook Lentils in Vegetable stock on low medium heat, to prevent from over cooking.
Lentils should not be soft all the way through.
Rinse/strain lentils, in cold water, after cooking to remove excess skins and to chill.
Add chilled lentils to all other ingredients in large salad bowl.
Squeeze lemon over mixture and slowly fold the mix to distribute the lemon juice.