Lentil Salad

225 g/8 oz green lentils
salt
6 tablespoons soy sauce dressing
4 tomatoes, skinned and chopped
1 small onion, peeled and chopped
100 g/4 oz bean-sprouts
2 celery stalks, sliced
1 tablespoon chopped summer savory
fleshly ground black pepper

Cover the lentils with boiling water and leave to soak for 20 minutes. Drain, place in a pan and cover with cold water. Bring to the boil, add a little salt, then cover and simmer for 20 minutes, until softened. Drain well and place in a bowl. l'our over the dressing and mix well while still warm. Leave to cool.

Add the remaining ingredients, seasoning with At and pepper to taste, toss thoroughly and transfer to a serving dish.

SERVES 6 to 8