Ingredients for lentil salad:
Black lentils - 3/4 cups (uncooked)
Celery - 6-8 stalks (sliced diagonally, save the leaves)
Dates - 8 (seeded and chopped)
Scallion - 3 (sliced diagonally )
Slivered almonds - 1/2 cup (toasted)
Pecorino cheese - 1/4 cup (or parmesan)
Olive oil - 1/4 cup
Lemon juice - 3 tbsp.
honey - 2-3 tbsp. (alternative: maple)
Ground cumin - 1 tsp.
Salt and Pepper - as needed
Chili flakes - to taste
Method of preparing the salad:
To cook the lentils: add 3/4 cup dry lentils with 3 cups salted
water. Boil and then lower flame and cover for another 20-25 minutes.
Let cool and mix with the rest of the ingredients in the serving
bowl. Garnish with the celery leaves and serve.
Chef's Tip:
Make sure to cull the lentils and wash them twice before you cook or
soak them. You can add grated cheese as a topping.
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