green herbs - for garnish (green parsley, basil, chives)
Rinse lentils and boil it until soft. Strain, let drain, sprinkle in bowl, put in bowl, add salt, tablespoon of oil, stir and let stand.
Halve olives. Cut cheese in small pieces. Chop peeled onion. Add olives and onion to lentils and toss slightly.
In cup mix 2 tablespoons of oil with 1 teaspoon of soup seasoning, 1 tablespoon of lemon juice, 1 teaspoon of caster sugar, ground pepper, some salt and whip all with afork. Pour dressing over lentils salad and toss again. Let salad chill in fridge.
Clean carrot and cut in slices. Rinse bell pepper, halve and remove seeds. Cut out stars of various sizes of carrot and bell pepper. Divide salad in 4 portions, garnish with green herbs and colour stars.