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Marinated Lentils

  • Yield: 4 servings


  • 1/2 pound brown lentils, cooked in cold water to cover until tender but not mushy
  • 1/2 cup finely-diced onion
  • 2 tablespoons olive oil
  • 2 teaspoons chopped fresh mint
  • 2 teaspoons chopped fresh basil
  • 1 teaspoon ground cumin
  • 1 teaspoon minced garlic
  • Salt and white pepper


  • Drain lentils, and while still hot, toss thoroughly with onion, olive oil, herbs, spices and garlic. Season to taste with salt and white pepper.