French Lentil Salad

1 cup Shiloh Farms French Lentils
2 cups Vegetable Stock
2 Tbsp Olive Oil
1 Onion, chopped
2 cloves of Garlic, Cchopped
1 Red Pepper, chopped
3 Carrots peeled and chopped
2 stalks of Celery, chopped
3 Tbsp. Fresh Parsley, chopped
3 TBsp. Fresh Basil, chopped
1/2 cup plus Mozzarella cheese, diced or (crumbled Shiloh Farms Goat Cheese)
1/4 cup Red Wine Vinegar
1/2 cup Olive Oil
salt & pepper to taste

Directions:
Cook lentils in vegetable stock until tender but not mushy, about 35 minutes.  Drain and cool.   Saute onion and garlic in olive oil until soft, about 3 minutes.  Combine lentils, onions and garlic.  Add remaining vegetables and herbs.   Wisk together vinegar and oil, add to lentil mixture.  Add cheese, season with salt and pepper to taste.  Serve immediately on a bed of fresh greens or spring mix.