Variation—Different vegetables and dressings can be used for this salad. For instance, roast 2 cups peeled small pearl onions for 20 minutes as in step 1 above. Dice 4 celery stalks. Add celery and lentils to onions with 3 cups water, cover, and continue roasting. Meanwhile, mix 3 tbsp. fresh lemon juice with 1/4 cup extra-virgin olive oil in a small bowl. Stir in 1 minced peeled garlic clove and 2 tsp. finely chopped fresh thyme. When lentils are tender and liquid has been absorbed, toss with dressing. Adjust seasoning and serve.