Here is another of those very simple, very refreshing, and delicious dishes using lentils. This is a Lebanese recipe, but it could just as easily come from Greece, Turkey, or anywhere in the Middle East. Serve warm or cold with pita, feta, and olives.

　　

Ingredients

serves 4

　　1 cup dried lentils

　　4 cups water

　　4 cloves garlic, crushed

　　1/3 cup extra virgin olive oil

　　Juice of 2 lemons

　　Salt to taste

　　1/2 cup chopped fresh parsley, for garnish

　　

Step 1

Rinse the lentils thoroughly, being sure to remove any small stones or dirt. Place the lentils in the slow cooker insert along with the water.

　　

Step 2

Cover and cook on low for about 2 hours, or until the lentils are tender but still hold their shape. (You want them slightly al dente.)

　　

Step 3

Drain the lentils and rinse them in cold water. Just before serving, add the garlic, olive oil, lemon juice, and salt to taste and mix thoroughly. Transfer to a serving bowl and garnish with the parsley.

　　

Step 4

Serve hot or cold.

　　

Suggested Beverage

Step 5

This is one of those dishes where I would enjoy a beer or even an icy-cold glass of Greek retsina.

　　Gourmet Vegetarian Slow Cooker