Lentil Salad with Balsamic Vinegar

1 cup dry USA lentils, rinsed
2 cups water
3 stalks celery, trimmed and chopped
1 bell pepper, seeded and chopped
1 carrot, chopped
1 small red onion, chopped
1 scallion, chopped
1/2 cup cooked peas
1/2 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
Juice of 2 large lemons
1/2 cup balsamic vinegar
Olive oil, to taste
Salt and freshly ground pepper, to taste

In a large saucepan, combine lentils and water and bring to a boil. Reduce heat, cover, and simmer until lentils are just tender, about 20 minutes.

In a separate saucepan, cook celery, bell pepper, and carrot until tender-crisp.

In a large bowl, combine lentils, cooked vegetables, red onion, scallion, peas, parsley, and cilantro. Toss lightly.

Add lemon juice and balsamic vinegar and toss. Add olive oil to taste, and season the salad with salt and pepper just before serving.

Servings: 8-10
Source: USA Dry Pea & Lentil Council