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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Fresh salad great all year round, but especially during the summer served cold. Ingredients:
2 quarts water |
2 cups lentils |
1/2 cup minced celery |
1/2 cup minced red onion |
1/3 cup sweet balsamic vinegar |
1/4 cup white vinegar |
1/4 cup olive oil |
2 tablespoons dried oregano |
Directions:
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.
2. Gently toss lentils, celery, and red onion together in a large bowl. Whisk balsamic vinegar, white vinegar, olive oil, and oregano together in separate bowl; drizzle over lentil mixture and toss to coat.
3. Cover bowl with plastic wrap and refrigerate at least 1 hour, up to 2 days.
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