This salad may be stored in the refrigerator for several days. It is excellent to take on picnics.
- 1 pound (about 3 cups) dried lentils
- 1 t. ground cumin seeds
- 2-1/2 t. salt
- 4 scallions
- 4 to 4-1/2 T. lemon juice
- 1/8 to 1/4 t. freshly ground black pepper
- 1/2 cup olive oil
- 1 cup minced parsley, well-packed
In a 3- to 4-quart pot, combine the lentils with 5-1/2 cups of water. Add the cumin, 1 teaspoon salt and bring to a boil. Cover, and simmer gently for 25 minutes. Remove cover and let the lentils cool a bit. Slice the scallions in very fine rounds halfway up their green sections. When lukewarm, add the remaining salt, the lemon juice, the black pepper, oil, parsley, and scallions. Stir and cool. Serve at room temperature or cold.
Serves 8. From "World-of-the-East Vegetarian Cooking" by Madhur Jaffrey