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| 1 Tasse | Red lentils, ; picked over and washed |
| 2 1/2 Tasse | chicken broth |
| 1/4 Tasse | Each finely diced radish, red, yellow and green bell pep |
| 1/3 Tasse | Mustard vinaigrette |
| | salt |
| | black pepper freshly ground |
| 1/4 Tasse | flat-leaf parsley chopped |
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Bring the broth to a boil. Add the lentils and bring them back to a boil. Again. Lower the heat and simmer, uncovered just until the color of lentils changes, about 6 or 7 minutes only.
If there is excess water, then drain it. Transfer the lentils to a bowl and add the diced radish, and differently colored bell peppers. When at room temperature, but still somewhat warm, dress with vinaigrette and season to taste with salt and pepper.
Right before serving, toss with the parsley and serve as a bed for the chili scallops.
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