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1
Measure out your lentils, place them in a fine mesh strainer or colander, and rinse with cold water.
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2
Sort through the lentils to pick out any stones or debris which may be left behind.
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3
Place the rinsed lentils in a medium saucepan and add the water.
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4
Bring the water to a rapid simmer over medium-high heat.
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5
The water should be moving, but it shouldnt be a full-on rolling boil.
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6
Then turn the heat down to medium-low and cook for between 20 and 30 minutes.
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7
You want the water to maintain a soft simmer.
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8
Meanwhile, finely mince 8 cloves of garlic in a food processor (or use a sharp knife).
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9
Heat the grapeseed oil in a small skillet over medium-high heat until a small piece of garlic sizzles at once when tossed into the pan.
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10
Reduce the heat to medium-low and add all of the minced garlic.
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11
Saute until the garlic is golden brown and crispy (about 6 to 8 minutes).
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12
Set aside.
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13
Chop up your fresh parsley, mint and arugula.
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14
Set aside.
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15
In a small bowl, whisk together the olive oil, lemon juice, cumin, allspice, salt and pepper.
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16
Once the lentils are tender, remove pan from heat and drain any excess liquid.
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17
Return them to the pan and add the crispy garlic along with the mixture of olive oil, lemon juice and seasonings.
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18
Toss well to coat.
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19
Fold in the fresh parsley, mint, and arugula.
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20
Taste and adjust salt and pepper as needed.
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21
Serve warm, accompanied by pita bread, or as a side dish with buttery cod (highly recommended).
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22
Recipe Adapted from Saveur Magazine, September 2012.
