A summer dinner that crowns a bed of lettuce, and goes well with gazpacho. Serve with crusty bread.
SERVES 4
4 cups water
1½ cups brown or green lentils
1 bay leaf
1 small dried hot chili
1 T. cumin seeds
Bring water to the boil. Rinse lentils well and add with seasonings to boiling water. Cook for 45 minutes until tender. Skim off any foam that forms while boiling. Remove and discard bay leaf and chili. Drain the lentils. (Reserve liquid for soup stock, if desired.)
4 T. good quality olive oil
2 T. wine vinegar (or lemon juice)
1 bunch green onions, diced
1 cup corn kernels, thawed
2 to 3 cloves garlic, minced
1 small red bell pepper, minced
1 T. oregano
salt, pepper to taste
While lentils are still hot, toss with oil, vinegar, and seasonings. Let cool for at least one hour (or refrigerate and marinate overnight).
tomato wedges
Serve cool or at room temperature in a flat dish surrounded by fresh tomato wedges.
This dish is speedily assembled if you use canned or leftover cooked lentils. Black-eyed peas make a delicious variation. (Remember that black-eyed peas need between 1 and 1½ hours cooking time.)