Moroccan Lentil Salad

Great salad with little preparation time. Key to success is ensuring the lentils are al dente and do not become over-cooked. Green French lentils hold their firmness best.

ingredients

1 cup green French lentils
3/4 cup olive oil
1 cup diced white onions
2 tablespoons fresh lemon juice
2 teaspoons ground cumin
1 teaspoon minced garlic
1 teaspoon turmeric
1/4 cup fresh chopped mint
1 basket cherry tomatoes - halved or quartered depending on size
salt
freshly ground pepper

directions

1
Rinse the lentils and place them in a saucepan, covering them with fresh, cold water. Bring the lentils to a boil, then immediately reduce the heat to low. Gently simmer while covered until they are al dente - watch the lentils carefully at this point, do not let them overcook.
2
Drain any excess water and transfer to a mixing bowl. Toss immediately with enough of the olive oil to coat the lentils. Olive oil must be incorporated quickly so the starch from the lentils does not create a gummy residue on the lentils.
3
Heat three tablespoons olive oil in saute pan over medium heat. Add the onion and cook until tender. Add garlic, turmeric and cumin, and cook a minute or two longer.
4
Let the onion mixture cool, then add to the lentils, tossing until fully combined. Dress the salad with lemon juice, additional oil if needed and salt and pepper to taste.
5
Stir in the mint and tomatoes.