Lemony Lentil Tabbouleh Salad

I love lentils and am always looking for new recipes. They are inexpensive, easy to prepare, high in protein and loaded with minerals and vitamins.

This is my variation on of the Lemony Lentil Salad from How to Cook Everything Vegetarian.

1 cup dried lentils
1 bay leaf
2 cloves garlic (smashed but whole)
3 lemons
2 tablespoons olive oil
3-4 tomatos
1/2 onion
1 bunch parsley
1 bunch mint leaves
salt & pepper
1 cup cooked brown rice (optional)

1. Put the lentils in a medium pot and cover with water by 1 inch. Add the bay leaf and garlic. Cover and simmer until just tender but not burst, about 20 min., occasionaly checking to make sure there is enough water.

2. Squeeze the juice from 2 lemons, and add finely chopped segmants from 1 lemon (peel and cut away membrane, being careful to remove seeds) into large bowl. Add olive oil. Sprinkle with salt and pepper.

3. Drain whatever water remains from the lentils, discard bay leaf and garlic, and stir them into the dressing while still hot. Allow to slightly cool.

3. In a food processor, chop the tomatos and add to lentils. Chop the onions and add to lentils. Then chop parsley and mint and add to lentils. Let rest and stir occasionally to distribute dressing. Taste and season if necessary.

Optional: add rice 1 cup of cooked brown rice.

This is great as leftovers but should be brought to room temperature for best flavor.