Ingredients

  • 1 1/2 cups green lentils
  • 1 seedless english cucumber
  • 3 cloves of garlic
  • Juice of 1 lemon
  • Handful of mint
  • Olive oil
  • Handful of parsley
  • 1 medium red onion
  • Salt & pepper
  • 1/2 of a yellow onion

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • 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.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 35 minutes