Lentil Salad

By Zopmama

Great summer salad. Add extra vegetables like cucumber or zucchini. Also add whole grains like quinoa or faro to make a complete protein packed meal.

Ingredients

• 2 quarts water
• 2 cups lentils
• 1/2 cup minced celery
• 1/2 cup minced red onion
• 1/2 cup thinly sliced carrot
• 1/3 cup sweet balsamic vinegar
• 1/4 cup white wine vinegar
• 1/4 cup olive oil
• 1 Tablespoon dried oregano, or Italian spice mix

Preparation

Step 1

Combine water and lentils in a pot and bring to a boil; cook at a boil until the lentils are tender, but not mushy, 15 to 20 minutes. Drain and rinse with cold water to cool.

While lentils are cooking; whisk vinegars, olive oil, and oregano together. Add chopped vegetables and cooked lentils. Gently stir to coat.

Cover bowl with plastic wrap and refrigerate at least one hour, up to 2 days.