Ingredients

serves 6

　　1 1/4 cups large green or brown lentils

　　Salt

　　6–7 tablespoons extra-virgin olive oil

　　Juice of 1 1/2 lemons, or to taste

　　1 or 2 cloves garlic, crushed (optional)

　　Pepper

　　1/2–1 teaspoon ground coriander or cumin (optional)

　　3 tablespoons chopped flat-leaf parsley

　　

Step 1

Rinse and drain the lentils, and boil them in fresh water for about 20 minutes, or until tender, adding salt towards the end. Then drain.

　　

Step 2

Mix the rest of ingredients plus a little salt and pour over the lentils while still hot.

　　

Step 3

Serve cold.

　　

Variations

Step 4

Fry 3 chopped garlic cloves in 2 tablespoons of the oil with 1 teaspoon ground cumin or coriander and stir into the lentils. Omit these from the dressing.

　　

Step 5

Cook the lentils until they are very soft, mash to a puree, and dress as above.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf