Lentil Salad with Aceto Balsamico

Boil the lentils in enough water and soften. In the meantime, make a marinade with vinegar, oil, onion, salt, orange juice and mustard. Drain the lentils and while they are still warm, mix them with the marinade and toss well.

Grate the carrots, chop the celery and cut the mushrooms into fine slices. Chop the parsley. Carefully fold the vegetables into the lentils.

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