Recipe

Method

1. Rinse lentils and pick out broken ones or any small stones

2. Put lentils in small pan with 3 cups water, bring to a boil, then simmer gently until lentils are tender, about 25-30 minutes

3. While lentils cook, very finely minced 10-12 fresh garlic cloves. Heat 2 T olive oil in small frying pan, add garlic, and saute over very low heat until garlic is very fragrant but barely starting to get some color, about 7-8 minutes. Turn off heat

4. While garlic cooks, finely chop desired amount of fresh mint and parsley. Whisk together lemon juice, other 2 T olive oil, ground cumin and ground allspice

5. When lentils are tender, drain well and return to the pan. Turn heat back on under pan with the garlic, add lemon juice dressing mixture and heat about 1 minute. Pour heated dressing over the lentils, then gently stir to combine so all the lentils are well-coated with the dressing

6. Stir in fresh herbs, then season the salad well with salt and fresh ground black pepper

Serve warm or at room temperature- a Wedge of lemon makes a gread garnish for this dish.