|Large dried lentils||1 Pound (500 Gram Brown Or Green Type)|
|Soda bicarbonate||1 Pinch|
|Garlic||3 Clove (15 gm)|
|Onion||6 Ounce, finely chopped (175 Gram)|
|Olive oil||4 Tablespoon|
|Freshly ground coriander seeds||1 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Wine vinegar||2 Tablespoon|
|Parsley||1 Ounce, finely chopped (25 Gram)|
|Finely chopped fresh mint||2 Tablespoon|
Clean the lentils: although they are packaged precleaned, I always pick them over to make sure there are no bits of rock disguised as tooth-breaking lentils.
Just cover the lentils with water in a saucepan, adding a small pinch of bicarbonate of soda if your water is hard.
Boil for 10 minutes.
Drain and rinse them.
Return to the pan and bring to the boil in fresh water.
Add the garlic, cover and cook 20-30 minutes, until tender.
Check the water from time to time.
The less water you cook them in, the faster they will cook.
Meanwhile, saute the onion in 2 tablespoons olive oil until a well-browned rosy colour.
Add the spices, salt and pepper and saute for another minute.
Drain the lentils and stir in the onions, with 2 more tablespoons olive oil and the vinegar, and chill.
Just before serving, toss with the fresh herbs.