|Lentils||2 Cup (32 tbs)|
|Water||6 Cup (96 tbs)|
|Garlic||2 Clove (10 gm), peeled|
|Thinly sliced green onions||1 Cup (16 tbs)|
|Fresh hot green chilies||1 Small, seeded and finely chopped|
|Olive oil||1⁄2 Cup (8 tbs)|
|Red wine vinegar||2 Tablespoon|
|Grated lime peel||1 Teaspoon|
|Lime juice||2 Tablespoon|
|Garlic||3 Clove (15 gm), minced / pressed (Large Cloves)|
|Ground cumin||1 Teaspoon|
|Finely chopped parsley||2 Tablespoon|
Rinse lentils; sort through and discard any foreign material.
In a 4 quart pan, combine lentils, water, the 2 cloves garlic, and bay leaves.
Bring to a boil over high heat.
Cover, reduce heat, and simmer until lentils are tender.
Drain well, then discard garlic and bay leaves.
Let lentils cool for 15 to 20 minutes.Transfer to a large bowl and mix lightly with onions and chile.
In a jar with a tight fitting lid, combine oil, vinegar, lime peel and juice, the minced garlic, and cumin.
Cover, shake well, and pour over lentils.
Stir mixture lightly.
Season to taste with salt.
Cover and let stand at room temperature until flavors are blended.
If made ahead, cover and refrigerate until next day; bring to room temperature before serving.
Just before serving, garnish with parsley.