Directions

1. Bring 6 cups wather to a boil in a medium saucepan. Add the lentils and boil for 10 minutes. Add 2 teaspoons salt and boil for 10 to 15 more minutes, until the lentils are cooked through but are still firm enough to hold their shape. Drain them in a sieve and rinse under cold running water until cool. Drain thoroughly and transfer to a serving bowl.
2. Add carrots, celery, bell peppers, dill, chives, tarragon and parsley. Stir to combine.
3. In a bowl, combine yogurt, lemon juice, vinegar, oil, 2 teaspoons salt and 1/2 teaspoons pepper. Whisk until smooth. Pour dressing over salad and mix well.