Recipe: Lentil Salad

by Khalil Hymore

Lentil salad was a staple in our house growing up. Our mom first began to make it, I think, when she learned to cook some of the Middle Eastern dishes that our dad loved. She would make it year round, for holidays or "just because." It is a refreshing salad to eat and it's always better the next day, after the dressing has had a chance to marinate the lentils. I am starting to understand why our mom made it so much--it's inexpensive, easy, and healthy.

Makes 8 servings

• 1/2 pound brown lentils
• 3 large cloves garlic, 2 crushed; 1 minced
• 2 teaspoons kosher or sea salt, plus more for seasoning
• 1 large tomato, chopped
• 1 small red onion, chopped
• 3/4 cup chopped fresh parsley
• 1/4 cup extra-virgin olive oil
• 3 tablespoons lemon juice
• ground black pepper

Place the lentils, 2 crushed garlic cloves, and 2 teaspoons of salt in a pot with 6 cups of water. Bring the lentils to a boil, reduce to a simmer, and cook until they are tender, but not mushy, 20 to 25 minutes. Drain, discarding garlic, and let cool.