Mediterranean Lentil Salad

Steps

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1. 1
   Rinse 1 cup of black or green lentils. Add to a pot with 3 cups of water, covering the lentils by about 1 inch. Add a bay leaf; do not season yet.
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2. 2
   Bring to a boil, then reduce heat and cover. Simmer for about 20 minutes until the lentils are tender but still hold their shape.
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3. 3
   In a bowl, prepare the dressing by juicing 2 large lemons and straining to catch the seeds.
   ▶ ≈1:13
4. 4
   Add 1 to 2 pressed or minced garlic cloves, kosher salt, black pepper, and 0.5 to 1 teaspoon of Urfa biber (or Aleppo pepper).
   ▶ ≈1:29
5. 5
   Whisk in 1/3 cup of extra virgin olive oil while drizzling slowly; this will emulsify the dressing to a rich, thicker consistency.
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6. 6
   Drain the cooked lentils and discard the bay leaf. Let them cool slightly but remain warm so they absorb more of the dressing flavor.
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7. 7
   Chop 1/2 cup each of fresh mint and parsley (with some stems), 1 English cucumber into large pieces, 2 bell peppers, and 2 green onions.
   ▶ ≈3:56
8. 8
   Add the warm lentils to the bowl with the dressing and toss gently to combine.
   ▶ ≈5:03
9. 9
   Add the chopped cucumber, bell peppers, and green onions, tossing gently to combine.
   ▶ ≈5:09
10. 10
    Top with the fresh chopped mint and parsley and toss everything together well.
    ▶ ≈5:37
11. 11
    Refrigerate for a few minutes, 30 minutes, or overnight. The longer it sits, the better it tastes. Taste and adjust seasonings as needed before serving.
    ▶ ≈5:48