1/2 lb. lentils
1 onion, thinly sliced & separated into rings
3 stalks celery, chopped
Salt & pepper to taste
1/2 c. vegetable oil
1/4 c. lemon juice
1 tsp. Dijon mustard
1 clove garlic, minced
2 tbsp. chopped parsley
1/2 tsp. ground cumin
1/2 tsp. ground coriander
2 hard cooked eggs, cut into quarters
8 pitted ripe olives

Soak lentils in water to cover 2 hours; place in large saucepan, adding more water to cover if necessary. Heat to boiling; reduce heat and simmer until tender, about 30 minutes. Do not overcook. Drain well and refrigerate until cold. Combine lentils, onion, celery, salt and pepper in serving bowl. Measure oil, lemon juice, mustard, garlic, parsley, cumin and coriander into small jar with tight fitting lid; shake until well blended. Pour over lentil mixture; toss to coat. Refrigerate, covered, at least 2 hours before serving. Arrange eggs and olives on top. Makes 6 servings.