Middle Eastern Salad

Directions

1. 1
   Simmer the lentils in 4 cups of water until barely tender, about 20 minutes.
2. 2
   Drain and cool.
3. 3
   Add half the lemon juice.
4. 4
   Toss well and set aside.
5. 5
   Put the olive oil in a skillet over high heat.
6. 6
   Add the cumin and the turmeric, stirring constantly, for 1 minute.
7. 7
   Remove from heat.
8. 8
   Add the Tabasco, the salt and the remaining lemon juice and stir this into the lentils.
9. 9
   Stir carefully to avoid getting a big mushy mess.
10. 10
    Taste and adjust seasoning with additional salt and some pepper if you choose.
11. 11
    Gently stir in the mint, dill and scallions, arrange on a large platter and serve at room temperature buffet style.