- 1 1/2 Cups lentils
- 1/2 teaspoon salt
- 1/2 Cup chopped parsley
- 6 green onions
- 8 Tablespoons Olive Oil
- Juice of 2 lemons
- 2 garlic cloves, crushed
- Black pepper (to taste)
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
The original recipe says to soak lentils a few hours. I have no idea why one would do that since lentils (unlike beans) do not have to soak. I just rinse the lentils and look for any rocks masquerading as lentils.
Cook lentils about 30 minutes, until tender but not mushy. Drain and cool.
Mix the salt, parsley, and onions (I actually add salt later).
Combine olive oil, lemon juice, garlic, black pepper, coriander, and cumin.
Toss with lentils, best made at least a few hours before serving.