Turkish Lentil Salad

1 1/2 cups dry green/brown lentils

3 green onions, sliced

2 medium tomatoes, seeded & diced small

2 cloves garlic, minced or crushed

1 1/2 teaspoons ground cumin seed

1/4 teaspoon cayenne pepper (optional)

2 tablespoons fresh lemon juice

2 tablespoons white wine vinegar

2 tablespoons extra virgin olive oil

4 large sprigs mint, finely chopped

1/2 cup parsley, finely chopped

salt

Ethiopian Azifa

1 1/2 cups dry green/brown lentils

1/2 cup red or yellow onion, finely chopped

1 cup parsley, finely chopped

1/4 cup Dijon mustard

1 jalapeno chile pepper, finely chopped

1/4 cup fresh lemon juice

salt

pepper

You can use canned lentils - 2 19 oz. cans should do it - but dry lentils are so cheap and cook up in the length of time that it takes to prepare the rest of the ingredients, so that's what I use.  If you do use canned lentils, drain them and warm them gently in the microwave before mixing with the other ingredients, so that they will absorb the flavours better.

Wash the dry lentils and remove any discoloured, damaged, or alien-looking matter.  Cover with about 4 cups of water in a medium saucepan, and bring to a boil.  Reduce the heat and let simmer very gently for 35 minutes, checking periodically to ensure there is enough water.  Add a little more water if necessary, so they don't dry out and scorch.  You want to simmer them on a low enough heat that they don't get mushy.

In a large bowl, add the chopped vegetables, fresh herbs, and dry spices (excluding salt).  In a small bowl, mix together the lemon juice and/or vinegar, salt, olive oil, and mustard (Azifa only).  Set aside.

When the lentils are finished cooking, drain them well in a mesh strainer or sieve, and add them to the bowl of chopped vegetables.  Pour the lemon juice dressing over the lentils and stir the whole thing carefully until all the ingredients are evenly combined.  Taste, and add a little extra salt if needed.  Cover and chill for a couple of hours to allow the flavours to combine.  Serve as a side dish for things like curries, burgers, kebabs, grilled chicken - or simply crammed into a pita pocket with a spoonful of yogurt.