Lentil, Tomato and Egg Salad

For 2:

200g lentils
2 tomatoes, quartered
2 eggs
1 green pepper, chopped
2 tsp sunflower seeds
A bit of balsamic vinegar (optional)

1) Bring the eggs to boil. Leave to simmer for 7-10 minutes. Drain and cool.
2) Arrange the rest of the veg on the plate.
3) Slice the egg and place on top of the salad, drizzling some balsamic vinegar over the top if you like.
4) Sprinkle over sunflower seeds.