Lentils have a mild, yet satisfying savory taste that mingles well with many seasonings. In this salad recipe, Ronit keeps it simple with a fresh dressing of lemon, olive oil, herbs and herGarlic & Parsley Sea Saltblend:
(Serves 4 as an appetizer, 2 as a main meal)
2 1/2 cups water 1 cup dry lentils 3 Tbs. olive oil 2 1/2 cups thinly sliced onion 1 cup thinly sliced red bell pepper 1/2 cup finely chopped fresh dill 1 tsp. Whole Spice Garlic & Parsley Salt 1 Tbs. fresh lemon juice 1/4 tsp. ground black pepper
Place lentils and water in a pot and bring to a boil. Reduce to simmer and cook for 20 minutes, or until lentils are tender but not mushy. Drain water and set lentils aside to cool. In a nonstick pan, heat up olive oil. Add onion and sauté until slightly browned. Add red bell pepper and sauté for 1 minute — do not overcook, the pieces should stay crunchy. Add lentils and mix together gently. Add Garlic & Parsley Salt, fresh lemon juice and black pepper. Adjust seasonings to taste and serve warm or cold.