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1
Sort and rinse: 1 cup lentils.
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2
Cover with water by 3 inches and bring to a boil.
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3
Turn down to a simmer and cook until tender all the way through (adding more water if necessary), about 30 minutes.
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4
Drain and reserve 1/2 cup of the cooking liquid.
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5
Toss the lentils with: 1 tablespoon red wine vinegar, Salt, Fresh-ground black pepper.
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6
Let sit for 5 minutes.
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7
Taste and add more salt and vinegar if needed.
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8
Add: 3 tablespoons extra-virgin olive oil, 1/4 cup thinly sliced scallions or 3 tablespoons finely diced shallot, 3 tablespoons chopped parsley.
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9
Stir to combine.
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10
If the lentils seem dry and are hard to stir, loosen them with a bit of the reserved cooking liquid.
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11
Add 1/2 cup diced cucumber.
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12
Dice very fine 1/4 cup each of carrot, celery, and onion.
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13
Cook until tender in a couple spoonfuls of olive oil.
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14
Cool and stir into the salad in place of the scallions or shallots.
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15
Garnish with 1/2 cup crumbled goat or feta cheese.
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16
Toast and crush 1/2 teaspoon cumin seeds and add to the salad.
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17
Substitute cilantro for the parsley.
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18
Dice 1/4 cup flavorful sweet peppers, season with salt, and let stand to soften.
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19
Stir in with the scallions or shallots.
