1/2 cup dried lentils
3 cups water
1 tablespoon minced fresh dillweed
1 1/2 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup finely chopped red bell pepper
1/2 cup coarsly shredded carrot
1/2 cup tomatoes, seeded adn diced
1/4 cup finely chopped green onions
1/3 cup shredded cheddar cheese
Bring lentils and water to a boil and simmer 20 minutes. Drain and cool. Combine lentils, dillweed, lemon juice, salt, pepper in a bowl. Stir well.
Add pepper, carrot, tomato and green onions. Toss well. Cool and top with cheese before serving.