1 cup dried green or brown lentils
2 cups corn kernels
1 cup chopped celery
1 cup chopped fresh Italian parsley
1/3 cup chopped red onion
1/4 cup balsamic vinegar
1 tbsp chopped fresh sage (optional)
1 tbsp extra-virgin olive oil
grated rind of 1 orange
1 tsp. salt
1/2 tsp. pepper
Sort lentils discarding any discoloured ones; rinse and drain. In saucepan, cover lentils with water; bring to boil and cook for 25-30 minutes or until tender. Drain and let cool. In bowl, combine lentils, corn, celery, parsley, onion, vinegar, sage (if using), oil, orange rind, salt and pepper.