Cold Lentil Salad

Add enough water to fully cover lentils in a deep pot and cook, covered, over medium-high heat for 30-45 minutes, or until tender (but not falling apart). Drain, rinse with cold water and set aside.

In a small mixing bowl, whisk together olive oil, lemon juice, garlic and vinegar. Set aside.

In a medium mixing bowl, combine cooked lentils, green onions, parsley, red onion and carrot. Drizzle olive oil mixture over salad and toss well. Season to taste with kosher salt and ground black pepper, if desired.

Refrigerate, covered, for at least 30-45 minutes to chill, preferably 2-3 hours to allow flavors to meld.

Enjoy!