Put a cup of dried lentils (green, brown, or puy lentils are best – the red lentils will fall apart) and three cups of water in a pot. Bring it to a boil, then lower the heat until the lentils are done. This will take about thirty minutes.
Cut up a cutting board’s worth of vegetables while the lentils cook. I used green peppers, scallions, celery, and cucumbers in this batch, but you can use whatever you like.
Once the lentils are done, dump them into a bowl along with the vegetables.
Add a pinch of salt, and stir it in.
Pour a generous quantity of rice vinegar over everything. The bottle of vinegar was full when I started – if you look closely at the bottle, you can see how much I used in the lentil salad.
Now add a little toasted sesame oil. A capful or two should do the trick.
Stir it all together and taste it to see if it needs anything else. More salt? More vinegar? A little more sesame oil? Adjust as necessary.