Husband made this for me the other evening before I left for work. I
found it quite comforting, although I tweaked it a bit by adding more
dressing (olive oil, vinegar,dijon mustard, salt and pepper) than he
used. He followed the recipe exactly. The vegetables were
wonderful-cooked and colorful yet still with some bite.

3/4 cup Puy lentils, cooked
4 Tbl olive oil
1 small onion, sliced
4 stalks celery, sliced
2 cloves garlic, crushed
2 zucchini, trimmed and diced
4.5 ounces green beans, trimmed and cut into inch long pieces
1/2 red bell pepper, diced
1/2 yellow pepper, diced
1 tsp. Dijon mustard
1 Tbl balsamic vinegar
salt and pepper

Place lentils in a large mixing bowl. Lentils can still be warm if desired.
Heat the oil in a saucepan and saute the onion and celery for 2-3
minutes, until softened but not browned.
Add the garlic, zucchini and green beans to pan and cook for 2 minutes,
stirring.
Add the bell peppers to the pan and cook for another 1 minute.
Stir into the pan the mustard and vinegar and mix until warm and
thoroughly combined.
Pour the warm mixture over the lentils and toss. Season with salt and
pepper.

*To cook the lentils, rinse them well and place in a saucepan. Cover
with plenty of cold water and bring to a boil, boiling for 10 minutes,
then reduce heat and simmer for 35 minutes or until tender. Drain well.