Middle Eastern Lentil Salad
Cuisine, January/February 1981
45 minutes — 6 Servings | Print RecipeEmail Recipe | |||||||||||||||||||||||||||||||
Ingredients
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InstructionsHeat 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. |
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NotesIt is important that the lentils are firm–tender, not overcooked. Preparation time does not include refrigeration time. |
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