500g of lentils
8 cups of water
salt
1 garlic clove, slightly mashed
1/2 cup of olive oil or rapeseed oil
1/4 cup of red wine vinegar
2 medium carrots, grated
5 stalks of parsley (cilantro), chopped
2 green onions, chopped
1/2 teaspoon of black pepper
500g of lentils
8 cups of water
salt
1 garlic clove, slightly mashed
1/2 cup of olive oil or rapeseed oil
1/4 cup of red wine vinegar
2 medium carrots, grated
5 stalks of parsley (cilantro), chopped
2 green onions, chopped
1/2 teaspoon of black pepper
Prepare ahead
Choose and wash the lentils and soak them overnight
The next day, drain and cook the lentils in water with 2 1/2 teaspoons of salt for 25-30 minutes or until they are tender
Drain well
Put the garlic, olive oil or rapeseed oil, and all other ingredients except the lentils and 2 tablespoons of salt into a large bowl
Mix well, add the lentils, and stir carefully
Cover and refrigerate for at least 4 hours
Stir occasionally before serving, discard the garlic
Serve warm or cold.
