Lentil Sal­ad with Red Pep­per and Onion, Pinenuts and Mint

(serves six-ish)

250 grams green lentils (about a cup)
1 red pep­per, diced
1 red onion, diced
1 cup pinenuts, toast­ed or not
hand­ful mint, chopped
juice of one lime
driz­zle bal­sam­ic vinegar
olive oil to taste

Cook the lentils in plen­ty of salt­ed water until just soft (maybe 30 min­utes). Drain and rinse well and place in a large bowl. Add every­thing else, and test for the amount of dress­ing you have in the bot­tom. If you want more (to soak up with more baguettes?), add more lime juice and more olive oil, rely­ing rather more on the oil so it does­n’t get too tart. Divine.