Lentil Salad

What You'll Need

½ onion, peeled and studded with 2 cloves
2 cloves garlic, peeled
1 ½ cups puy lentils
2 tsp ground cumin
1 bay leaf
2 tbsp red wine vinegar
1 tbsp lemon juice
3 tbsp extra-virgin olive oil
2 tbsp fresh mint, finely chopped
3 scallions, finely sliced
3 ½ cups water

Preparation:

Put lentils, garlic, bay leaf, 1 tsp cumin, 3 ½ cups of water and ½ onion into a saucepan and bring to a boil. Cook over medium heat until all water is absorbed, about 30 minutes. Discard the bay leaf and the onion. Take out the garlic cloves and finely mince.

In a bowl, mix together the red wine vinegar, olive oil, lemon juice, minced garlic and cumin. Add cooked lentils, mint and scallions and combine. Season with salt and pepper and set aside for about 30 minutes. Serve at room temperature.

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