Lentil Salad

This is a great summer salad, because the vegetables everyone has in their refridgerator are so varied and wonderful.
I start with 1 c. green lentils, soak them over night, and then cook then in stock for 30-60 minutes--until soft but not falling apart.
immediately drain them and add vinegar, so that as they cool they will absorb the flavor of the vinegar--I used a walnut champagne vinegar, because I like who the nuttiness of the vinegar interacts with the nuttiness of the legumes, but any vinegar will do--I stay away from the sweeter vinegars and stick with the sharper flavors--but aplle cider vinegar does nicely with this as well.
Add diced or shredded vegetables--this one has carrots, cabbage, peppers, scallions, peas, celery, and broccoli--but any combination works.
Add enough olive oil to coat everything, and season with salt and pepper. Voila!