1 pound lentils
5 cups water or broth
2 teaspoons salt
4 tablespoons olive oil
1 large onion, finely chopped
1 to 2 ribs celery, finely diced
1/2 cup chopped green pepper or pimiento
-- --
1/2 cup olive oil
2 tablespoons wine vinegar
2/3 teaspoons black pepper
1 teaspoon salt

Boil 1 pound lentils in 5 cups water or broth with 2 teaspoons salt. Bring to a boil, reduce heat, and simmer covered tightly for 28 minutes. The lentils should be tender, but still firm. Drained, toss with 4 tablespoons olive oil, cool. Add 1 large chopped onion, 1 to 2 ribs of celery, 1/2 cup finely chopped green pepper or pimiento. Make a vinaigrette with 1/2 cup olive oil, 2 tablespoons wine vinegar, 2/3 teaspoons pepper or, 1 teaspoon salt. Pour over and toss well.

Chill before serving.