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 Tb | salt, to taste |
| 2 | cloves 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).
Method
- In a 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 a 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.