Ingredients
1 cup uncooked lentils- French lentils, black lentils, brown lentils (2 1/2 cups cooked)
1 pint cherry tomatoes- or grape tomatoes, sliced in half, about 2 cups
1 English cucumber- cone #3 or Turkish cucumber, diced, about 2 cups
1 bell pepper- yellow or red, diced on come #3
1/4 cup red onion, very finely diced cone #3
1 bunch flat-leaf parsley, chopped
1/4- 1/2 cup fresh mint, chopped
2 garlic cloves, grated or finely minced cone #1
1/4 cup extra virgin olive oil
1 large lemon, zest and juice cone #1
1 teaspoon salt, more to taste
1 teaspoon black pepper
2 teaspoons cumin
Place lentils in a medium pot with 4 cups water and bring to a boil, medium click low-lower cook until al dente. Check at 15 minutes, then check every few minutes. Drain, soak in cold water.
While the lentils are cooking, prep the cucumbers, tomatoes, bell pepper, onion, mint and parsley and place in a large bowl with saladmaster machine.
Add the drained, cooled lentils to the bowl.
Grate the garlic over the bowl, add the lemon zest, olive oil, salt, pepper and cumin and fresh lemon juice. Give a good stir to combine well. Adjust salt and lemon to taste. As the salad sits, the lentils may soak up the salt and lemon, so add more as necessary- especially if making this ahead- always taste before serving.
Store in an airtight container the refrigerator for up to 4 days.
Serve as is or over a bed of dressed baby arugula; add feta cheese if you like. Enjoy!
Notes
Optional additions: ½ teaspoon sumac, feta cheese, kalamata olives, arugula or baby spinach, splash red wine vinegar, or apple cider vinegar.
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