Middle Eastern Lentil Salad

Heat lentils and water in medium saucepan to boiling; reduce heat. Simmer, uncovered, until lentils are firm-tender, about 30 minutes.

Meanwhile, whisk oil, lemon juice, 3 tablespoons parsley, the garlic, cumin, salt, and pepper together in medium bowl.

Drain lentils well. While still warm, add to dressing; toss well. Arrange on serving plate; sprinkle with cliantro. Refrigerate, covered, at least 3 hours, or overnight, before serving.