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| 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.
