1 pound (about 3 cups) dried lentils. This recipe works best with whole light brown lentils. (I went to Whole Foods so that I could get these in the bulk section. They only had green lentils. Meh, worked out ok)
1 teaspoon ground cumin
2 1/2 teaspoons salt
4 scallions, sliced in fine rounded pieces. This means little circles, my little geniuses.
4 1/2 tablespoons lemon juice
1/4 teaspoon black pepper… freshly ground for overachievers
1/2 cup olive oil
1 cup well packed minced parsley
- Put the lentils and about 5 1/2 cups of water in a 4 quart pot with the cumin and about half the salt.
- Bring everything to a boil, then cover and simmer gently for about 25 minutes (mine took a little longer, probably because I used the wrong kind of lentils). Remove the cover, make sure that most of the water has boiled off (eh...also a lot of water left over. Also probably due to the wrong lentils), and that the lentils are softened (key!). Remove them from heat and set aside.
- In a small bowl, combine the remaining salt, lemon juice, black pepper, olive oil, parsley and scallions.
- One the lentils are lukewarm, pour the mixture in #3 over them and SLOWLY combine everything. If you stir to vigorously, you risk end up with a delicious, yet unappetizing mushy mess.
- Feel free to improvise by adding split cherry tomatoes, finely diced celery, or shredded carrot.
- You can serve immediately OR refrigerate for for several hours before serving. It really depends on whether you want to use it as a salad or a side dish. If you serve it as a salad, you can serve it over a bed of California greens or baby spinach.