- 2 quarts water
- 2 cups lentils
- 1/2 cup minced celery
- 1/2 cup minced red onion
- 1/3 cup sweet balsamic vinegar
- 1/4 cup white vinegar
- 1/4 cup olive oil
- 2 tablespoons dried oregano
- 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.