Add the lentils to the water in a large saucepan and bring to a boil over medium-high heat. Reduce heat, cover and simmer for 20-30 minutes or until cooked through. Do not overcook. Drain and rinse with cold water.
Heat the olive oil in a sauté pan over medium heat. Add the onion and sauté until translucent. Add garlic and cumin and sauté for another 1-2 minutes.
Place the lentils in a large bowl with the onions and garlic. Stir in the lemon juice, parsley, salt and pepper. Set aside for at least 30 minutes to allow the flavors to mature.
Adjust seasoning and place the lentil salad in a serving bowl and garnish with any or all of the optional ingredients as desired. Serve at room temperature.
Variations: Substitute red or white wine vinegar for the lemon juice if you prefer. Stir in a little chopped mint or dill.
Ingredients
Directions
Add the lentils to the water in a large saucepan and bring to a boil over medium-high heat. Reduce heat, cover and simmer for 20-30 minutes or until cooked through. Do not overcook. Drain and rinse with cold water.
Heat the olive oil in a sauté pan over medium heat. Add the onion and sauté until translucent. Add garlic and cumin and sauté for another 1-2 minutes.
Place the lentils in a large bowl with the onions and garlic. Stir in the lemon juice, parsley, salt and pepper. Set aside for at least 30 minutes to allow the flavors to mature.
Adjust seasoning and place the lentil salad in a serving bowl and garnish with any or all of the optional ingredients as desired. Serve at room temperature.
Variations: Substitute red or white wine vinegar for the lemon juice if you prefer. Stir in a little chopped mint or dill.