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This Egyptian lentil salad can be made with green or brown lentils but not the split red ones, the finished dish has both a creamy yet sharp taste brought about by the use of the lemon.

Serves 4:

• 250 g (8 oz) green or brown lentils
• salt
• 4 tablespoons of olive oil
• juice of a small lemon
• pepper
• 1 cup of cherry tomatoes sliced in halves
• 1 cup of cucumber sliced into chunks
• a teaspoon of ground cumin
• 3 spring (green) onions, finely chopped
• small bunch of parsley or mint, finely chopped

Simmer the lentils in enough fresh water to cover, until they are tender (about 20 – 30 minutes). Add a little salt towards the end of the cooking time (adding earlier makes the lentils tough).

Drain and mix immediately with the other ingredients so that the hot lentils absorb the dressing.

Serve cold.

Go on, give it a try & let us know how you get on.