Lentil Salad

Bring a saucepan of water to a boil; add 1/2 cup fresh green lentils, rinsed and picked over, and 1 garlic clove, halved lengthwise.  Reduce heat and simmer until lentils are crisp-tender, 10 to 15 minutes.  Drain and run lentils under cold water.  Discard garlic.  In a bowl, toss together lentils, 1 finely chopped large celery stalk (about 1/2 cup), 1/2 small thinly sliced red onion (about 1/4 cup), and 1/2 cup finely chopped fresh flat-leaf parsley.  In a small bowl, whisk together 3 tablespoons fresh lemon juice, 1 tablespoon extra-virgin olive oil, and 1 teaspoon warm water.  Drizzle over lentils and stir gently to incorporate.  Season with coarse salt and freshly ground pepper.