Recipe information
Yield
serves 6
Ingredients
1 1/4 cups large green or brown lentils
Salt
6–7 tablespoons extra-virgin olive oil
Juice of 1 1/2 lemons, or to taste
1 or 2 cloves garlic, crushed (optional)
Pepper
1/2–1 teaspoon ground coriander or cumin (optional)
3 tablespoons chopped flat-leaf parsley
Preparation
Step 1
Rinse and drain the lentils, and boil them in fresh water for about 20 minutes, or until tender, adding salt towards the end. Then drain.
Step 2
Mix the rest of ingredients plus a little salt and pour over the lentils while still hot.
Step 3
Serve cold.
Variations
Step 4
Fry 3 chopped garlic cloves in 2 tablespoons of the oil with 1 teaspoon ground cumin or coriander and stir into the lentils. Omit these from the dressing.
Step 5
Cook the lentils until they are very soft, mash to a puree, and dress as above.
