Gluten-Free Friday! Lentil Salad

Happy Gluten-Free Friday! This is a light, but protein packed dish that I make at least once a month. If you ever have left over red wine(ha) and broth this is a great way to use them!  Serves 8

Ingredients:
1/2 cup lentils (I sometimes buy a can of organic lentils)
1 1/2 cups gluten-free vegetable broth
3 large carrots, peeled and chopped
5 sticks celery, chopped
1/2 white onion, chopped
1/4 cup red wine
1 tbsp extra virgin olive oil
1 tsp garlic
salt and pepper to taste

In a pot, cook lentils in broth by bringing to a boil for 5 minutes, then simmering for 15.
In a pan, cook onions, carrots, garlic and celery in oil
After 10 minutes (stirring occasionally) add wine, salt and pepper
Pour in lentils with remaining broth
(if using canned lentils, drain them and add only 1/2 cup broth)
Stir on simmer for 5 minutes
Enjoy for up to a week!