Lentil Salad

Preparation

1. Step 1

   Sort and rinse: 1 cup lentils.

   Step 2

   Cover with water by 3 inches and bring to a boil. Turn down to a simmer and cook until tender all the way through (adding more water if necessary), about 30 minutes. Drain and reserve 1/2 cup of the cooking liquid. Toss the lentils with: 1 tablespoon red wine vinegar, Salt, Fresh-ground black pepper.

   Step 3

   Let sit for 5 minutes. Taste and add more salt and vinegar if needed. Add: 3 tablespoons extra-virgin olive oil, 1/4 cup thinly sliced scallions or 3 tablespoons finely diced shallot, 3 tablespoons chopped parsley.

   Step 4

   Stir to combine. If the lentils seem dry and are hard to stir, loosen them with a bit of the reserved cooking liquid.

2. Variations

   Step 5

   Add 1/2 cup diced cucumber.

   Step 6

   Dice very fine 1/4 cup each of carrot, celery, and onion. Cook until tender in a couple spoonfuls of olive oil. Cool and stir into the salad in place of the scallions or shallots.

   Step 7

   Garnish with 1/2 cup crumbled goat or feta cheese.

   Step 8

   Toast and crush 1/2 teaspoon cumin seeds and add to the salad. Substitute cilantro for the parsley.

   Step 9

   Dice 1/4 cup flavorful sweet peppers, season with salt, and let stand to soften. Stir in with the scallions or shallots.