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