Mediterranean Lentil and Herb Salad

1 cup dried lentils
1/2 cup finely chopped red onion
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh basil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 tablespoons red wine vinegar
2 tablespoons olive oil


Place lentils in a large saucepan. Cover with water to 2 inches above lentils; bring to a boil. Reduce heat, and simmer 45 minutes or until tender. Drain well.

Place lentils in a large bowl. Stir in onion and next 4 ingredients (through pepper). Add vinegar and oil; toss well. Serve at room temperature.
from Cooking Light.