Lentil Salad with Balsamic Vinaigrette Recipe

0 Rinse lentils well. Combine the lentils and salt in a saucepan. Add water to cover lentils by a few inches. Bring to a boil and then reduce to a simmer (just a few bubbles rising off the bottom of the pan). Simmer gently until lentils are tender, 20 to 30 minutes, occasionally stirring, skimming foam off the top, and adding more water if needed.
1 While lentils simmer, in a large mixing bowl, whisk together olive oil, balsamic vinegar, shallots, and mustard. 
2 When lentils are tender, drain.
3 Pour warm lentils over dressing and stir gently to combine. Stir in roasted red peppers. 
4 Taste lentils and add some more salt and pepper, if needed.
5 Serve lentils warm or refrigerate for up to five days.
6 Just before serving, stir in herbs.