Ingredients
- 1 lb brown lentils
- 6 C water
- 2 bay leaves
- 1/4 C extra virgin olive oil
- 1/4 C red wine vinegar
- 1/2 C lemon juice
- 1 ts salt
- 1/2 ts fresh garlic, finely minced
- 1/2 C fresh cilantro, coarsely chopped
- 1 C fresh vegetables, diced
Use any combination of cucumber, bell pepper, celery, seeded Roma tomatoes, and green beans, or your imagination, to fulfill vegetable requirements. A finely minced jalapeno can be used to add heat to the dish. Avoid carrots (too hard) and corn (too sweet).
Tools and utensils
- 1 large pot
- spoon
- strainer or colander
- non-reactive container for mixing and storage
Procedure
- In pot, combine lentils, bay leaves, and water. Bring to a boil, then reduce heat to medium low. Simmer for 40 minutes until lentils are tender and soft. Drain and set aside.
- In non-reactive mixing bowl, combine olive oil, vinegar, lemon juice, and garlic. Add lentils to dressing, stirring gently to mix well. Add salt as indicated, or to taste.
- Gently fold in vegetables and cilantro. Cover and chill for at least 1 hour before serving to allow flavors to blend.
Serving suggestions
Top with hot sauce for heat or plain yogurt for a creamier dressing.