lentil salad

1 pound french lentils
1 onion, diced fine
1 large pickled red pepper (sold in a jar), diced fine
1 orange or yellow pepper, diced fine
2 cloves garlic, crushed
salt/pepper
1 teaspoon Dijon mustard
2 tablespoons balsamic vinegar
1 teaspoon sugar if balsamic is not sweet enough
1 tablespoon extra vigin olive oil

Boil lentils until semi-firm.  Drain, place in serving bowl and add onions and peppers. Let cool.
Add balsamic vinegar, salt, pepper, garlic, mustard, and olive oil.
Best served the next day after flavors mellow. You may need to add more balsamic vinegar.