Ingredients

The following ingredients have 4 Servings
  • 1 cup lentils
  • 4 cups water
  • 1 bay leaf
  • 1 piece kombu ((approx 3-4 inches))
  • 1 large cucumber (finely diced)
  • 1/2 red onion (finely diced)
  • 1 cup Medjool dates (finely diced)
  • 1 small bunch flat leaf parsley
  • 1 recipe Lemon Vinaigrette ((I use half in this recipe))

Instruction

  • Rinse the lentils and inspect them to remove any bad lentils or debris. 
  • In a medium saucepan, add the lentils, water, bay leaf and kombu. Bring the water to a boil, then reduce heat to very low, cover the pot and and simmer for 16-20 minutes. The lentils should be soft but not at all mushy.
  • Drain and chill the lentils for a couple of minutes. Add the diced cucumber, red onion, dates and parsley. 
  • Drizzle the lemon vinaigrette on top and toss to combine.