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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