Lentil Salad

This was one of the salads for Teacher Appreciation Lunch. Very easy to make and about 20 minutes to prepare altogether.
1/2 lbs of dry lentils
1 small red onion or 1/2 large
1/2 large pepper red or yellow (I do not like green peppers in this salad)
1 celery stalk
1 small cucumber
3 green onions
5-6 sprigs of dill or parsley, or both
1/3 cup balsamic vinegar
1/2 c extra virgin olive oil
1 garlic clove
salt and pepper
Cook lentils in large amount of water for 15 min but not more then 20. They will at least double in volume and taste al dente. While the lentils cook, chop the vegetables as you like. On the picture I left long stripes of onions, but since it was taken I cut everything in more uniform dice. Prepare the dressing of oil and vinegar and press a garlic clove into it as well as add salt and pepper. Drain the lentils and cool for about 10 minute but while lentils are still hot add the dressing to them. Mix well. You will notice that a lot of the dressing may get absorbed by the lentils. Add the rest of the chopped ingredients and mix well. If needed more vinegar or oil may be added. I notice that the heat of the lentils somewhat reduces the acidity and sharp taste of the vinegar and as the salad cools overall flavor marry and balance each other out. I have tried it hot and it works well as it cools and even the next day.