Ingredients
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Directions
- Place lentils in a pot, cover with 1 quart of water and 1 teaspoon of salt. Bring to a simmer and cook until the lentils are just tender but not falling apart, about 20 minutes. Drain and rinse the lentils in cold water.
- Place the olive oil in a small pan, add garlic and cook over low heat until the oil bubbles gently around the garlic. Add cumin and allspice to the pan and cook for a few minutes until very fragrant. Pour the oil mixture over the lentils, add parsley, mint, and lemon juice.
- Toss to combine and season with salt and pepper. Serve at room temperature.
Ingredient availability varies by location*
CHEF NOTES
I like to use du puy lentils for their sturdiness. Cooking the lentils in salt allows the lentil skin to harden, further maintaining the integrity of the lentils in the salad.
