Mediterranean Lentil Salad
- 4 oz. (1/2 bag) dry lentils, rinsed well
- 1 large bunch curly parsley
- 3-4 scallions (green onions)
- 1 large fresh lemon
- Extra virgin olive oil
- salt + pepper
Cook the lentils in 2 quarts boiling salted water until firm – do not overcook or the lentils will be mushy. Meanwhile, remove the stems from the parsley and wash well. Finely chop the parsley by compacting a large handful and chopping in small increments. Chop the scallions into thin slices.
In a large mixing bowl, combine the lentils, parsley, and scallions. Squeeze the lemon and add the juice to the salad. Toss together with the olive oil (about 2 tablespoons), and add salt and pepper to taste – I usually go heavy on the pepper. Cover and chill before serving.