Lentil and Tomato Salad

• 500 g green lentils
• 1 large red onion, finely chopped
• 14 cup olive oil
• 4 large italian-style peeled tomatoes
• salt & freshly ground black pepper
• 14 cup fresh parsley, finely chopped
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil

1. Fry the onion in the olive oil until it is transparent.
2. Chop the tomatoes, removing seeds if you like.
3. Add tomatoes to the onions in the pan.
4. Drain the lentils and add to the pan.
5. Cover the lentil mixture with cold water and bring to the boil.
6. Reduce the heat, and simmer gently for 30 minutes or until the lentils are tender.
7. Remove from heat.
8. Season to taste with salt and freshly-ground black pepper.
9. In a bowl mix the parsley and vinegar.
10. Stir in the lentil mixture slowly.
11. When cool, adjust the seasoning.
12. Chill well.
13. Drizzle the remaining tablespoon of olive oil over the salad before serving.

red onion, olive oil, italianstyle, salt, fresh parsley, balsamic vinegar, olive oil

Taken from www.food.com/recipe/lentil-and-tomato-salad-210707 (may not work)