Cold Lentil Salad

This tastes fresh and lite. A great summer salad. Be careful not to add too much salt.

Cold Lentil Salad

1/2 C green lentils, rinsed and picked over
1 garlic clove, halved lengthwise
1 celery stalk, finely chopped (about 1/2 cup)
1/2 small red onion, finely chopped (1/4 cup)
1/2 C flat-leaf parsley, finely chopped (about 1/2 cup)
3 T fresh lemon juice
1 T extra-virgin olive oil
1 t warm water
Kosher salt and freshly ground black pepper

Makes 2 cups

Combine the lentils and garlic in simmering salted water for 10 minutes, or until the lentils are crisp-tender. Drain and run the lentils under cold water. Discard the garlic.
In a bowl, toss together the lentils, celery, onion, and parsely.
In a small bowl, whisk together the lemon juice, olive oil, and water.
Drizzle over the lentils and stir gently to incorporate. Season with salt and pepper.