Cold lentil salad

This is long overdue- I made it for our party in October and am making it again for dinner again. It's quick, easy, cheap, and I usually have most the ingredients at home.

Cold Lentil Salad

1 cup lentils, uncooked
1 tbsp. olive oil
2 tbsp. freshly squeezed lemon juice
1 clove garlic, minced
2 tbsp. red wine vinegar
2 green onions, chopped- optional
2 tbsp. Italian parsley, chopped- optional
1/4 small red onion, chopped
1 carrot, chopped
kosher salt, to taste
ground black pepper, to taste

Directions

Add enough water to fully cover lentils in a deep pot and cook, covered, over medium-high heat for 30-45 minutes, or until tender (but not falling apart). Drain, rinse with cold water and set aside.
In a small mixing bowl, whisk together olive oil, lemon juice, garlic and vinegar. Set aside.
In a medium mixing bowl, combine cooked lentils, green onions, parsley, red onion and carrot. Drizzle olive oil mixture over salad and toss well. Season to taste with kosher salt and ground black pepper, if desired.
Refrigerate, covered, for at least 30-45 minutes to chill, preferably 2-3 hours to allow flavors to meld.


Recipe source: http://www.asweetpeachef.com/vegetarian/cold-lentil-salad/