Summary

Ingredients

• 250 g lentils, (dark)
• 2 lemon (s), juice
• 2 cloves garlic)
• sea-salt
• 4 tablespoon olive oil
• 0.5 ½ bunch parsley
• 0.5 teaspoon ½ coriander, ground
• 0.5 teaspoon ½ cumin, ground
• Pepper from the grinder

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Instructions

1. Soak the lentils in water overnight. The next day, cook without salt until the lentils are firm to the bite. Then add salt. Drain the lentils in a colander.
2. Finely chop the parsley and mix with olive oil, coriander, cumin and pepper to a marinade. Pour over the still hot lentils and mix well. If necessary, season with salt.
3. The salad should steep for at least half a day.