Serves 6

1 cup dried green or brown lentils
2 cups corn kernels
1 cup chopped celery
1 cup chopped Italian parsley
3/4 cup chopped red onion
1/4 cup balsamic vinegar
1 tablespoon fresh sage
1 tablespoon olive oil
1 teaspoon grated orange rind
1 teaspoon salt
1/2 teaspoon pepper


Sort lentils, discarding any discolored ones; rinse and drain.
Cover lentils with water; bring to boil and cook for 25 to 30 minutes or until tender. Drain and let cool.
Combine lentils, corn, celery, parsley, onion, vinegar, sage, oil, orange rind, salt and pepper; toss.

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