Prep time: 45 minutes
- 2 celery stalks
- 1 carrot
- apple cider vinegar (any vinegar will work)
- extra virgin olive oil
- 1 cup of lentils
- 1 tsp of lemon juice
- 2 garlic cloves minced
Wash the dry lentils and remove any discoloured, damaged, or alien-looking matter. Cover with about 4 cups of water in a medium saucepan, and bring to a boil. Reduce the heat and let simmer very gently for 35 minutes, checking periodically to ensure there is enough water. Add a little more water if necessary, so they don’t dry out and scorch. You want to simmer them on a low enough heat that they don’t get mushy.
In a large bowl, add the chopped vegetables, fresh herbs, and dry spices (excluding salt). In a small bowl, mix together the lemon juice and/or vinegar, salt, olive oil, and mustard (Azifa only). Set aside.
When the lentils are finished cooking, drain them well in a mesh strainer or sieve, and add them to the bowl of chopped vegetables. Pour the lemon juice dressing over the lentils and stir the whole thing carefully until all the ingredients are evenly combined. Taste, and add a little extra salt if needed. Cover and chill for a couple of hours to allow the flavours to combine. Serve as a side dish for things like curries, burgers, kebabs, grilled chicken – or simply crammed into a pita pocket with a spoonful of yogurt.
From this link: http://www.members.shaw.ca/alwaysinthekitchen/lentilsalads.htm