Lentil Salad

I had to use ‘common’ green lentils for this recipe, much to my chagrin, as it calls for Puy lentils, which sadly, I cannot find. Oh well, will try to cope. Was quite tasty, something different. Had with some Thai sausages from Nester’s for leftovers, nice combo! Oh, I also doubled the recipe below.

I small onion
2 whole cloves
1 ½ cups puy lentils
1 large strip lemon zest (I used way more)
2 garlic cloves, peeled
1 bay leaf
2 tsp ground cumin
2 tbsp red wine vinegar
¼ olive oil
1 tbsp lemon juice
2 tbsp finely chopped mint (I used more)
3 green onions, thinly sliced

Stud the onion w/ the cloves, and place in a saucepan with the lentils, zest, garlic, bay leaf, 1 tsp of the cumin, and 3 ½ cups water. Bring to boil, then simmer gently over med heat for 25-30 mins, or until lentils are tender. Drain off any excess liquid – discard the onion, zest and bay leaf. Reserve the garlic, and finely chop.

Whisk together the vinegar, oil, lemon juice, garlic and remaining cumin. Stir the dressing through the lentils, along with the mint and green onion. Season well, the leave for 30 mins for allow flavours to develop. Serve at room temperature.