1. 1. Cook the brown lentils according to package instructions until tender. Drain and set aside.

2. 2. Cook the bow-tie pasta in a large pot of salted boiling water until al dente. Drain and rinse with cold water.

3. 3. In a large bowl, combine the cooked lentils, pasta, and your choice of vegetables such as cherry tomatoes, cucumbers, and bell peppers.

4. 4. Drizzle with a simple vinaigrette dressing made of olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.

5. 5. Toss everything together until well combined. Serve chilled or at room temperature.