Recipe for Lenitle Salad - "Salada Diletss"

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Yield:

4 -6

Ingredients:

Amount	Ingredient
2 cup	Brown lentils
2 x	Celery stalks, up to 3
2 x	Cloves garlic, (minced)
2 tbl	Chopped corriander leaves, (I didnt have any so I left it out)
1/2 cup	Vinegar or lemon juice
1/2 cup	Olive oil
1/3 tsp	Cumin
1/2 tsp	Black pepper

Instructions:

Instructions: A while ago, one of the themes was Shepardi Cooking.

a Hebrew cookbook called "Moroccan Cooking" By Rivka Levy-Mellul. I made this salad for shabbat and it certainly is different. It tastes better 1 day after you make it.

Cook the lentils in water with salt until soft. Drain. Chop up the celery and corriander leaves. Mix the lentils with the garlic, vinegar, oil, black pepper and cumin. Mix together gently so not to mash the lentils.

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