Notes: Zov Karamardian suggests preparing this salad just before
serving for the freshest flavor. You can add green or yellow zucchini
(diced) in place of the carrot if you prefer. Add cooked corn or peas
if you like. If you prefer, you can use half lemon juice and half
balsamic vinegar. Do not season until ready to serve.
Do not soak lentils. Using a large saucepan or Dutch oven, cook
lentils in boiling water until tender, about 10 minutes. Rinse in
cold water and drain. In a separate saucepan, blanch celery, bell
pepper, and carrot until cooked tender-crisp. Combine lentils,
blanched vegetables, red onion, green onion, parsley, cilantro (or
basil); toss lightly. Add lemon juice and toss. Add olive oil to
taste. Season with salt and pepper.
