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.