About this recipe:This easy to make lentil salad is great all year round, but I tend to enjoy it most during the summer served cold. You can add diced carrots or red pepper if you want to bulk it up. I don't add salt but that's up to you.
60g minced celery
90g minced red onion
80ml balsamic vinegar
60ml white wine vinegar
60ml olive oil
2 tablespoons dried oregano
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Combine water and lentils in a pot and bring to the boil; cook until the lentils are tender but not mushy, 15 to 20 minutes. Drain and rinse with cold water to cool.
Gently toss lentils, celery and red onion together in a large bowl. Whisk balsamic vinegar, white wine vinegar, olive oil and oregano together in a separate bowl; drizzle over lentil mixture and toss to coat.
Cover bowl with cling film and chill in the fridge for at least 1 hour, or up to 2 days.