1. In a pot over high heat, combine the rice, green peas, and yellow peas with sufficient water to cover by 2 inches (at least three cups); cover and bring to a boil. Reduce heat to a simmer for 30 minutes, or until the grains and legumes begin to soften without getting mushy. Rinse the split peas and rice in a little cold water. Drain.
2. In a pan, combine the cabbage, onion, carrots, celery, and garlic; lightly sautee to soften them a little, but again, you don't want them mushy. Add lemon juice.
3. Add rice and peas, vinegar, mustard, oil, pepper, and salt; combine all ingredients thoroughly.
I eat this cold, but have had it heated and it tastes great that way as well.
Source of recipe: It was summer and I needed a quick grab and go meal to pack for my lunches at work so I came up with this delicious salad. Very tasty and satisfying. You could probably substitute the split peas for lentils and it'd still work out fine.