Lentil Salad

• 250 g (8 oz) lentils
• Salt
• 2–3 tablespoons

Use the large, dark brown lentils for this salad. Soak them for an hour, and boil them in a half-covered pan in fresh water until barely tender. This will take about ½ hour. Add salt only towards the end of cooking time. Drain well.

Mix the dressing ingredients and pour over the lentils while still quite hot. Stir in parsley, and arrange in a serving dish.