1 cup dried lentils, picked over
6 scallions, white and pale green parts, thinly sliced
3 Tbs extra-virgin olive oil
1 Tbs white wine or apple cider vinegar
Grated zest of 1 lemon or 1 orange
1 Tbs sugar
salt and freshly ground pepper
1. Rinse the lentils under cold running water in a fine meshed sieve until the water runs clear. Place the lentils in a medium saucepan and add enough cold water to cover by 3 inches (7.6 centimeters).
2. Drain the lentils and return them to the pot. Add enough cold water to cover by 3 inches (7.6 centimeters). Remove and discard any lentil shells that rise to the top, then drain once again.
3. Place the lentils in a large bow and add the scallions, olive oil, vinegar, lemon juice, zest, sugar, and salt and pepper to taste.
4. Let the salad rest for at least 20 minutes to allow the flavors to combine. Serve. The salad can be stored, refrigerated, in an airtight container for up to 2 days.
Note: The scallions may be replaced by 1/2 red onion or 2 shallots, thinly sliced. The sugar may be replaced with agave syrup.