Ingredients
Green Lentil Salad
10 oz. dried green lentils (rinsed)
1 T. cumin seeds (lightly pounded in a mortar)
1 sm. red onion, cut into thin rings
Juice of 1 lemon
Sea salt and crushed black pepper to taste
1 sm. bu. flat leaf parsley, coarsly chopped
2 T. fresh or 1 tsp. dried mint
1 lg. garlic clove, minced
4 T. finely chopped preserved lemon (I have successfully made this salad using chopped fresh lemon/salt/oregano and oil in place of the preserved lemons)
2 oz. extra virgin olive oil
2 T. strained yogurt
Pinch of cayenne pepper for serving
Preparation
Place lentils in large pan and cover w/ 3 inches water. Bring to a boil, then cover and simmer for about 30 mins until tender but not falling apart. Drain in colander and set aside. Toast cumin seeds in small dry pan for 1 min until fragrant.
Combine onion, 1/2 of the lemon juice and 1/2 of the cumin, and a large pince of salt in a bowl. Chop 1 T. parsley and the mint leaves together and add to onion mixture. Set aside.
Chop the garlic, most of the preserved lemon, the remaining cumin, half the remaining parsley and a pinch of salt together to mix. Combine the garlic mixture with lentils, the rest of the parsley, lemon juice, olive oil and salt and pepper to taste. Carefully stir to mix. Transfer to a serving platter, and top lentil mixture with with onion mixture (including any juices that have gathered in the bowl). Top this with strained yogurt. Sprinkle remaining preserved lemon and parsley and cayenne on top. Serve at room temp.
