Prep 10 minutes
Cook Time 1 hour

Ingredients

Lentils

• 1 cup dried lentils
• 2 cups water
• 1 bay leaf
• 1 tsp salt and more to taste
• 1 onion
• Olive oil

Dressing

• ¼ cup olive oil
• 1 tsp sugar
• ½ cup chopped parsley
• ¼ cup chopped mint
• 1 large clove of garlic
• Juice of 1 lemon
• Juice of ½ orange

Method

1. Pick over and rinse the lentils. Put them in a medium pan with the water and the bay leaf.
2. Simmer until the lentils are tender, but don’t overcook and let them lose their shape. Depending on the age and variety, this may take from 30 to 60 minutes. Add salt only when they’re just underdone – cooked, but not quite done. Stir.
3. When tasting proves that the lentils are cooked through, drain them of excess water and allow them to cool. Remove the bay leaf.
4. While the lentils are cooling, chop the onion and sauté it until translucent in a little olive oil. Set aside.
5. Blend all the dressing ingredients in a blender. Pour the dressing over the cooled lentils; stir the onions in.
6. Cover and put aside for 1 hour before serving. Even better, leave it in the fridge overnight and serve the next day.