Bring 3 cups water to the boil in a large saucepan. Add the lentils, carrot, thyme, and salt and pepper to taste. Cover and simmer for 25 minutes or until tender.
Drain the lentils, turn into a large bowl and add the vinegar, oil, mustard, tomatoes and spring onions. Toss well.
Did you know?
Lentils and other legumes are a good dietary source of copper, a trace mineral that may help lower blood cholesterol. * The iron in lentils is more easily absorbed by the body if you cook or serve the lentils with a food rich in vitamin C, such as tomatoes, capsicums, cabbage, broccoli or citrus juice.