Collected by Debra Stoleroff

Most lentil salad recipes call for lemony dressings but at some point I found one with a lime dressing. Both are delicious so I’m sharing both and you get to choose which you like best. 

Ingredients

• 1 cup regular brown or green lentils
• 1 bay leaf
• 3/4 teaspoon fine salt, divided
• 1 small bunch of curly parsley, chopped (about 3/4 cup)
• 1 smaller chopped cucumber
• 1/2 cup sliced cherry tomatoes
• 1/3 cup chopped red onion 
• 1/2 avocado, cut into small pieces

Preparation

1. Put lentils, bay leaf and 1/2 teaspoon salt in a medium pot. Add enough water to cover lentils plus 1-2″ more of water. Bring it to a boil over high heat.
2. Reduce the heat to maintain a lively simmer. Simmer until your lentils are tender but not mushy.
3. Strain off all the excess water and allow lentils to cool.
4. In a medium serving bowl, combine all the vegetables. 
5. When the lentils are mostly cool, add them to the bowl and stir until the salad is well combined.
6. Decide which dressing you would like to use: Add all the ingredients in a jar then shake or stir.  
   • Simple Lemon Dressing:
     • 2 medium cloves garlic, pressed or minced
     • 1/4 cup lemon juice
     • 2 tablespoons olive oil
     • Freshly ground black pepper, to taste
   • Lime Cilantro Vinaigrette:
     • 1/3 cup lime juice
     • 2 teaspoon honey
     • 1 clove garlic crushed
     • 1/2 teaspoon cumin (optional)
     • 2 tablespoon olive oil
     • 2 teaspoon cilantro
     • 1/2 teaspoon salt
     • 1/2 teaspoon fresh ground pepper

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