Ingredients Edit

Directions Edit

  1. Wash, sort lentils and soak in plenty of cold water for 2 hours.
  2. Place lentils, bay leaf and cumin seeds in a medium saucepan.
  3. Add 600ml (1 pint) boiling water and bring to the boil.
  4. Cover and simmer for 30 minutes, or until tender. Drain and leave to one side.
  5. In a medium bowl, mix together the lemon juice, olive oil, garlic, salt and pepper.
  6. Next add the warm lentils and chopped parsley. Mix well and refrigerate for 1 hour.

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