Lentil Bean and Parsley Salad

Ingredients

• 1 cup small blue or green lentils
• 3 cups water
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice
• 2 teaspoons red wine vinegar
• 1 pinch caster sugar (superfine)
• Sea salt and freshly ground black pepper
• 5 1/2 ounces small green beans, tops removed
• 2 celery stalks, julienned
• 1 small handful fresh flat-leaf parsley leaves

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