• 1 cup lentils
• Salt & pepper
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 medium onion, minced
• 1 stalk celery, sliced
• 1/4 tsp dry mustard
• 2 tbsp minced parsley

Simmer lentils in 3 cups water with 1 tsp. salt for 15–20 minutes, until tender. Drain. In a small bowl, mix olive oil, lemon juice, onion, pepper, and mustard. Toss with lentils while they are hot. Refrigerate and, when cool, mix in parsley, salt & pepper to taste. Serves 6.