Preparation Steps

• Rinse lentils under cold water. In a medium pot, combine lentils with 4 cups of water or vegetable broth. Boil, then simmer covered for 20-25 minutes until tender. Drain and set aside.
  
• In a large skillet over medium heat, heat olive oil for about a minute before adding sliced onions and a pinch of salt.
  
• Cook onions for 20-25 minutes, stirring occasionally until golden brown. Add water if sticking to the pan.
  
• Transfer caramelized onions to a large bowl, add lentils and balsamic vinegar, and season with salt and pepper. Stir to combine.
  
• Chop and add parsley or cilantro to the salad, mixing gently to avoid mashing lentils.
  
• Cover the salad and refrigerate for at least 1 hour before serving for better flavor.
  
• Serve in a bowl, drizzled with additional olive oil if desired. Enjoy warm or cold.