Ingredients

1 cup lentils
4 cups water
1 bay leaf
1 piece kombu, (approx 3-4 inches)
1 large cucumber, finely diced
1/2 red onion, finely diced
1 cup Medjool dates, finely diced
1 small bunch flat leaf parsley
1 recipe Lemon Vinaigrette, (I use half in this recipe)

Instructions

1.Rinse the lentils and inspect them to remove any bad lentils or debris.
2.In a medium saucepan, add the lentils, water, bay leaf and kombu. Bring the water to a boil, then reduce heat to very low, cover the pot and and simmer for 16-20 minutes. The lentils should be soft but not at all mushy.
3.Drain and chill the lentils for a couple of minutes. Add the diced cucumber, red onion, dates and parsley.
4.Drain and chill the lentils for a couple of minutes. Add the diced cucumber, red onion, dates and parsley.

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