1 lb. lentils, cooked
1/4 c. wine vinegar
3/4 c. olive oil
1/4 tsp. dry mustard
3 cloves garlic
Dash of pepper
1 red onion, chopped
1/2 c. chopped parsley
1/2 c. chopped celery
Additional vinegar to taste

Combine first 5 ingredients. Toss with remaining ingredients and refrigerate for at least 2 hours. Add more vinegar if necessary. Serve at room temperature. Serves 4-6.