Lentil Salad 4 Traditional Variations

Ingredients

• 1 lb about 2 1/4 cups brown lentils or 1 lb green lentil, picked over and rinsed
• 8 cups water
• 1 bay leaf
• For the dressing
• 1⁄3 cup fresh lemon juice or 1⁄3 cup red wine vinegar
• 1⁄3 cup fresh parsley or 1⁄3 cup cilantro, chopped
• 1 teaspoon salt
• 1⁄2 teaspoon ground black pepper
• 1 -2 garlic clove, minced (optional)
• 1⁄2 teaspoon ground cumin (optional)
• 2⁄3 cup extra virgin olive oil
• For the salad
• 1 red onions, chopped or 4 -6 scallions, sliced
• 1 large tomatoes, chopped

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