Lentil Salad

photo: Andrea Wyner

 Everyone loves this dish - even if they don't think they like lentils. It light & fresh - perfect for summer!

Serves about 6

1 1/2 cups green lentils

1 seedless english cucumber

1 medium red onion

Handful of mint & parsley (cleaned & picked off the stem)

Juice of one lemon

Salt & pepper

1/2 of a yellow onion

2-3 cloves of garlic

Olive oil

In a pot, place lentils, 1/2 yellow onion & garlic cloves with skin removed. Cover lentils with water. Bring to a boil, reduce flame & simmer for 25-35 minutes until lentils are tender - BUT NOT MUSHY. It might be necessary to add a little more water during cooking process as lentils absorb the water.

When lentils are tender drain. Pick out onions & garlic, discard.

Peel cucumber, slice lengthwise & remove seeds. Dice into small pieces about the size of a lentil. Dice the red onion to the same size as well. Chop parsley & mint. When lentils are cool, combine with above ingredients.

Juice the lemon & combine with double the amount of olive oil (1 part lemon juice/2 parts olive oil) and dress salad. Season with salt & pepper.