Lentil Salad

Directions

1. 1
   Sort and rinse: 1 cup lentils.
2. 2
   Cover with water by 3 inches and bring to a boil.
3. 3
   Turn down to a simmer and cook until tender all the way through (adding more water if necessary), about 30 minutes.
4. 4
   Drain and reserve 1/2 cup of the cooking liquid.
5. 5
   Toss the lentils with: 1 tablespoon red wine vinegar, Salt, Fresh-ground black pepper.
6. 6
   Let sit for 5 minutes.
7. 7
   Taste and add more salt and vinegar if needed.
8. 8
   Add: 3 tablespoons extra-virgin olive oil, 1/4 cup thinly sliced scallions or 3 tablespoons finely diced shallot, 3 tablespoons chopped parsley.
9. 9
   Stir to combine.
10. 10
    If the lentils seem dry and are hard to stir, loosen them with a bit of the reserved cooking liquid.
11. 11
    Add 1/2 cup diced cucumber.
12. 12
    Dice very fine 1/4 cup each of carrot, celery, and onion.
13. 13
    Cook until tender in a couple spoonfuls of olive oil.
14. 14
    Cool and stir into the salad in place of the scallions or shallots.
15. 15
    Garnish with 1/2 cup crumbled goat or feta cheese.
16. 16
    Toast and crush 1/2 teaspoon cumin seeds and add to the salad.
17. 17
    Substitute cilantro for the parsley.
18. 18
    Dice 1/4 cup flavorful sweet peppers, season with salt, and let stand to soften.
19. 19
    Stir in with the scallions or shallots.