Summer Lentil Salad Recipe

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. Drain and rinse with cold water to cool.

Gently toss lentils celery and red onion together in a large bowl. Whisk balsamic vinegar white vinegar olive oil and oregano together in separate bowl; drizzle over lentil mixture and toss to coat.

Cover bowl with plastic wrap and refrigerate at least 1 hour up to 2 days.