Lentil salad

1 16 oz. package french lentils
1 large red pepper, either from a jar of peppers with vinegar or saute a pepper
1 small onion, finely diced
3 carrots, diced and oven-roasted (roast carrots on an oiled baking pan at 375 until browned and soft)
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste

Boil lentils according to package directions.
Drain. Immediately place lentils over onion and pepper in a serving bowl.
Combine olive oil, balsamic vinegar, Dijon mustard, salt and pepper.
Pour over lentils. Mix in diced oven roasted carrots
Let marinate for at least 6 hours in the refrigerator before serving.