Middle Eastern Lentil Salad

Cuisine, January/February 1981

45 minutes — 6 Servings

Ingredients

1	cup	dried lentils
4	cup	water
1⁄2	cup	olive oil
5	tablespoon	lemon juice
3	tablespoon	fresh parsley (minced)
2	clove	garlic (crushed)
3⁄4	teaspoon	ground cumin
1	teaspoon	salt
1⁄4	teaspoon	ground black pepper
2	tablespoon	fresh cilantro (minced)

Instructions

Heat lentils and water in medium saucepan to boiling; reduce heat. Simmer, uncovered, until lentils are firm-tender, about 30 minutes.

Meanwhile, whisk oil, lemon juice, 3 tablespoons parsley, the garlic, cumin, salt, and pepper together in medium bowl.

Drain lentils well. While still warm, add to dressing; toss well. Arrange on serving plate; sprinkle with cliantro. Refrigerate, covered, at least 3 hours, or overnight, before serving.

Notes

It is important that the lentils are firm–tender, not overcooked. Preparation time does not include refrigeration time.