Lentil Salad

[mos]

Lentil Salad
2 cups leftover lentils
1 red onion, halved and thinly sliced
1/2 cup snipped fresh dill
1/2 cup chopped fresh Chinese celery or regular celery leaves
1/3 cup chopped fresh mint leaves
2 tsp dried oregano
10 olives like kalamata or wrinkled (salt-cured) black olives such as Greek throumbes or Moroccan
1/2 cup extra-virgin olive oil
1/4 cup red-wine vinegar
salt
Pour the lentils in a serving bowl and add the onion, dill, celery, mint, oregano, and olives.
In a small bowl, whisk together the olive oil, vinegar, and salt to taste. Pour into the salad, toss well, and serve. Serves 4-6

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