French Lentil Salad

Rinse the green lentils under cold water and then place them in a saucepan with the vegetable broth. Bring it to a boil, then reduce to a simmer, covering the pot.

Cook the lentils for about 20-25 minutes, or until tender but still holding their shape. Check occasionally and add water if necessary to keep them covered.

While the lentils cook, heat a tablespoon of olive oil in a skillet over medium heat. Add the diced carrot, celery, and onion, sautéing until they are soft (about 5-7 minutes), stirring occasionally.

Once the vegetables are tender, stir in the minced garlic and cook for an additional minute until fragrant. Remove from heat and let cool slightly.

In a large mixing bowl, combine the cooked lentils with the sautéed vegetables. Add the chopped parsley and sliced green onions for freshness.

In a separate small bowl, whisk together the olive oil, red wine vinegar, and lemon juice. Pour this dressing over the lentil salad, mixing well to ensure everything is coated.

Season the salad with salt and pepper to taste. Adjust the seasoning if necessary. Serve warm or chill in the refrigerator for at least an hour before serving for the flavors to meld.