For Anna---you'll love this!
Middle Eastern Lentil Salad (6 servings)
Pick over and rinse:
2 c lentils
Gently simmer lentils for 20 minutes in
4 c water
Do not overcook! Lentils should be just barely tender. Drain and cool. Toss
2 T fresh lemon juice
Heat a skillet over high heat. Add and stir constantly for 1 minute:
1 1/2 t ground cumin
1/2 t ground turmeric
Add cumin and turmeric to the lentils with
1/8 t Tabasco (original recipe says 1/4 t)
1/2 t salt
Freshly ground black pepper to taste
2 T lemon juice
1/4 t sugar
Stir carefully to avoid making a mushy mess. Taste and correct seasoning.
Then chop in Cuisinart:
2 T finely chopped fresh mint
2 T finely chopped fresh dill (or 1 T dried)
3 green onions chopped
Gently stir chopped herbs into lentils.
Arrange on large platter, serve buffet style at room temperature.
V. H. Jergens