Wednesday, December 2, 2015

Lemony Lentils

    Lentils are my favorite answer to the question -what can I make that is quick, easy, and delicious? Plus, they're not fussy and make great leftovers. 

Lemony Lentils
serves 4

1c. black or green french lentils
2 bay leaves
2 cloves of garlic 
3c. of water

2T. fresh lemon juice
1T. olive oil
1 tsp. grates lemon zest
1/2 tsp. salt
a few grinds of black pepper

2 scallions sliced
2T. chopped herbs, plus a few sprigs to garnish - I used dill, but I also like parsley and mint

Rinse and drain the lentils. I like to soak mine overnight, or at least a few hours before cooking.

Bring the water to a boil in a medium saucepan.
Add the lentils, garlic, and bay. Simmer until done. Usually about 20 minutes.

Meanwhile mix the oil, lemon zest, and lemon juice together. Add the salt and pepper.

When the lentils are tender and cooked through, drain well. Remove the bay leaf. 

In a bowl add the lentils, dressing and fresh herbs. Mix well, and taste. Adjust salt and lemon to taste. Serve

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