Serves: 4

2 cups chicken or vegetable stock
1 cup green or brown lentils, rinsed
1 cup chopped celery
1/2 cup chopped zucchini
1/2 cup slivered red pepper sliced
1/4 cup green onions

For Vinaigrette:
3 tablespoons white wine vinegar
2 tablespoons chicken or vegetable stock
2 tablespoons olive oil
1 1/2 teaspoons chopped fresh rosemary
1 teaspoon sugar
1/2 teaspoon Dijon mustard
1 garlic clove, minced
salt and peppert to taste

Combine stock and lentils in a large saucepan; bring to boil. Reduce heat; cover and simmer for 30 minutes or until lentils are tender. Drain and transfer to bowl.
Whisk together vinegar, stock, 2 tablespoons water, oil, rosemary, sugar, mustard, garlic, and salt and pepper to taste;
toss half with lentils. Refrigerate until cooled. Gently toss remaining vinaigrette with lentil mixture, celery, zucchini, red pepper and onions.

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