Wash hands with soap and water.

Boil 1 cup water in a saucepan.

Add the lentils. Cook for 20 minutes over low heat until tender, then drain.

Cook the peas for 3 minutes in another saucepan. Then remove from heat.

Rinse and drain the peas.

Wash, peel, and shred the carrots.

Put the cooked lentils, sliced potatoes, peas, and shredded carrots in a bowl.

Put the parsley, vinegar, mustard, and olive oil in another bowl. Stir well.