Lentil Salad with Tomato and Fennel Seeds
LENTIL
1 cup green lentil
3 tablespoons olive oil
½ medium Spanish onion, chopped
3 cloves garlic, peeled & halved lengthwise
1 plum tomato, skin pilled and diced
1/4 cup sliced carrots
3 sprigs fresh thyme
1 sprig fresh oregano
Salt to taste
Place rinsed lentil into a medium stockpot. Add 2 cups water and bring to heat. When starts to boil remove from heat, open slightly the cover and let the hot water out. Add 2 cups of cold water, bring to boil and repeat. This is how we clean dry beans before we start cooking them…
Find the full recipe at the June issue of MAZA Cooking Journals available for free on the iTunes store.
