Lentil Salad with Cumin and Sumac

Ingredients

• 1 cup brown or green lentils, picked through and rinsed
• 2 Tbs. lime juice
• 6 Tbs. extra-virgin olive oil
• 1 tsp. Vanns Sea Salt, or to taste
• ½ tsp. Vanns Black Peppercorns, freshly ground, or to taste
• 2 tsp. Vanns Ground Cumin
• 2 tsp. Vanns Sumac
• 1 cup thinly sliced scallions, white and green parts
• 2 cloves garlic, peeled and grated on a Microplane or minced
• ½ red onion, diced
• 1 large carrot, peeled and diced small
• 2 Persian cucumbers, diced
• Small handful cilantro, leaves and tender stems chopped
• Small handful flat-leaf parsley, leaves and tender stems chopped

Preparation

1. Place rinsed lentils in a medium saucepan and cover with 4 cups of water. Bring to a boil and then lower heat to maintain a simmer. Cook, uncovered, until lentils are tender but not mushy, 30 to 45 minutes. Drain and set aside.
2. While lentils cook, make dressing. Whisk together olive oil, lime juice, salt, pepper, cumin, sumac, scallions, and garlic in a bowl large enough to eventually hold the lentils. Taste dressing for seasoning and add more salt and pepper if desired.
3. Prepare the red onion - place diced onion in a small bowl and cover with water. Let stand for 10 minutes and then drain. Toss with the rest of the dressing in the large bowl.
4. When lentils have cooled to a warm, not hot, temperature, toss with the dressing in the bowl. Allow to stand until mixture is room temperature, then stir in remaining ingredients -- cucumber, carrot, and herbs.
5. Taste for seasoning before serving and add more salt and pepper if needed.

Serves 6-8. Adapted from Food of Life.

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