*1 1/2 cups of lentils
*3-4 cups of water
*1 Tbs of grated ginger
*1 Tbs of grated garlic
*1 Serrano chili cut in half
*1 green bell pepper diced (optional)
*1 medium onion diced
*1 bay leaf
Cook on medium-high heat for 15-20 minutes or until the lentils are cooked, but not mushy. My water was totally evaporated by this point so I just fished out the bay leaf and the two pieces of green chili. Then I allowed the lentils to cool down to room temperature before adding it to the salad ingredients.
*1 large bunch of Italian parsley cleaned and chopped
*2 medium tomatoes diced
*1 bunch of spring onions chopped (both the white and green parts)
Note: you can add chilies (serrano, jalapeno)seeded and diced if you want your salad spicy.
*1/4 cup extra virgin olive oil
*Juice of one large lemon
*1 tsp of cumin powder
*1 Tbs of rice wine vinegar
*Salt to taste
Mix well and pour over the salad. Toss well.
Copyright: All content, photos and text are property of Curry and Comfort and cannot be used without permission