1 lemon
1/4 cup olive oil
2 cloves garlic, minced
1/2 Tbsp oregano
1/2 tsp salt
1 cup brown lentils, dry
1/2 bunch parsley, roughly chopped
1 pint grape tomatoes, halved
1/4 red onion, finely diced
- Cook lentils. (Boil 4 cups of water, add lentils, and simmer, partially covered, for 20 minutes.) Drain and rinse with cold water.
- In a large bowl, mix together the lemon’s zest and juice, olive oil, garlic, oregano, salt, and black pepper to taste. Add parsley, tomatoes, and onion.
- Add lentils and stir well. The salad improves if you let it sit in the refrigerator; stir before serving.