Summer Lentil Salad

Ingredients

• 0.3 cup balsamic vinegar sweet
• 0.5 cup celery minced
• 2 cups lentils 
• 0.3 cup olive oil 
• 2 tablespoons oregano dried
• 0.5 cup onion red minced
• 2 quarts water 
• 0.3 cup vinegar white

Equipment

• bowl
• whisk
• pot
• plastic wrap

Directions

1. Combine water and lentils in a pot and bring to a boil; cook at a boil until the lentils are tender but not mushy, 15 to 20 minutes.
2. Drain and rinse with cold water to cool.
3. Gently toss lentils, celery, and red onion together in a large bowl.
4. Whisk balsamic vinegar, white vinegar, olive oil, and oregano together in separate bowl; drizzle over lentil mixture and toss to coat.
5. Cover bowl with plastic wrap and refrigerate at least 1 hour, up to 2 days.