Lentil Salad Gelson's

Ingredients

• 3 cups water
• 1 cup Springfield lentils picked over and rinsed
• 1 large carrot peeled and diced
• 3/4 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/2 teaspoon Pepper
• 2 tablespoons red wine vinegar
• 1 tablespoon white wine vinegar
• 1 tablespoon Napa Valley organic olive oil
• 2 teaspoons Grey Poupon Dijon mustard
• 4 medium ripe tomatoes about 3 cups diced
• 1/2 yellow bell pepper seeded and diced
• 2 tablespoons green onions thinly sliced