1 Add the lentils to the water in a large saucepan and bring to a boil over medium-high heat. Reduce heat, cover and simmer for 20-30 minutes or until cooked through. Do not overcook. Drain and rinse with cold water. 2 Heat the olive oil in a sauté pan over medium heat. Add the onion and sauté until translucent. Add garlic and cumin and sauté for another 1-2 minutes. 3 Place the lentils in a large bowl with the onions and garlic. Stir in the lemon juice, parsley, salt and pepper. Set aside for at least 30 minutes to allow the flavors to mature. 4 Adjust seasoning and place the lentil salad in a serving bowl and garnish with any or all of the optional ingredients as desired. Serve at room temperature. 5 Variations: Substitute red or white wine vinegar for the lemon juice if you prefer. Stir in a little chopped mint or dill.
