Lentil Salad

1. Prepare Lentils

Sort through the lentils to remove any debris, then rinse them under cold water. Place the lentils in a pot and cover them with water, ensuring the water level is about three inches above the lentils. Bring the water to a boil, then reduce the heat to a simmer. Let the lentils cook gently for about 30 minutes or until they are tender but not mushy.

2. Season Lentils

Once the lentils are cooked, drain them thoroughly, making sure to reserve half a cup of the cooking liquid. Transfer the drained lentils to a bowl, and while they are still warm, toss them with one tablespoon of red wine vinegar, a pinch of salt, and a few grinds of fresh black pepper.

3. Let Lentils Absorb Flavors

Allow the lentils to sit for about five minutes to let the vinegar and seasonings penetrate. Taste the lentils and adjust the seasoning with more salt or vinegar if needed.

4. Add Olive Oil

Stir in three tablespoons of extra-virgin olive oil, which will add a rich, smooth texture to the salad.

5. Add Scallions and Parsley

Add the thinly sliced scallions and the chopped parsley to the bowl. Mix everything well until the ingredients are evenly distributed.

6. Adjust Consistency

If the salad seems too dry, use some of the reserved cooking liquid to loosen it up, adding a tablespoon at a time until you achieve the desired consistency.

7. Serve

Your herb-infused lentil and scallion salad is now ready. Serve it warm or at room temperature, and enjoy the fresh, vibrant flavors!