Lentil Salad

2 cups dry lentils (green or brown hold their shape best)
1 red pepper, diced
1 yellow pepper, diced
2 cucumbers, peeled, seeds removed, diced
handful of fresh Basil, chopped
1/4 c. apple cider vinegar
1 t. honey
1/2 t. dried ground mustard
2 garlic cloves, minced
Sea salt, ground pepper to taste

Boil lentils in a pot covered with water until tender, 20-30 minutes.  Drain and rinse with cool water.  Add vegetables and Basil to lentils.  Mix dressing in separate bowl, pour over lentil salad, and stir gently.  I like to chill for at least 30 minutes to let flavors blend.  Can be served as a side or is great as a main dish!