Lentil Salad
24 oz. Petite French Green Lentils
8 cups Water
3 teaspoons Sea Salt
6 tablespoons Extra Virgin Olive Oil
1 bunch Spring Onions (sliced thin)
3 ribs diced Celery
1 diced cucumber
1/3 cup diced Pimiento
Boil lentils and salt in water for three minutes. Cover and simmer for 25-30 minutes. The lentils should be tender, but still firm. Drain, toss with olive oil, and cool.
Add onion, celery, cucumber, and pimiento. Pour vinaigrette dressing over salad and toss well.
Vinaigrette Dressing
½ cup Extra Virgin Olive Oil
3 tablespoons Wine Vinegar
1 teaspoon Black Pepper
1-1/2 teaspoons Sea Salt
1 teaspoon Oregano
1 teaspoon Caraway Seeds