1 cup brown lentils (picked over and rinsed)*
2 1/2 cups water
1 carrot, peeled and sliced thin
1 medium onion, chopped fine
1 tablespoon olive oil
1 – 2 tablespoons lemon juice
1 teaspoon cumin
½ teaspoon salt
Ground pepper to taste

Optional:
1 tomato, chopped fine
½ cup parsley, chopped fine
¼ to ½ cup scallions, chopped

1.  Place lentils in a large saucepan, add water and bring to a boil.   Lower heat and simmer, partially covered for 15 minutes.  Add carrots and salt, simmer an additional 5-10 minutes, or until tender.

2. In a separate, small skillet, sauté onion in oil until lightly brown.  Stir into lentils, mix gently, cover and set aside to cool to room temperature.

3. Add lemon juice, pepper and cumin and refrigerate. Before serving toss in optional chopped tomato, parsley and/or scallions.

*Any dried beans may contain small stones!

Cover and store in the refrigerator for up to 4 days.  Serve at room temperature or warmed.

Note:  Several grocery stores such as Trader Joe’s now sell steamed ready-to-eat lentils in the produce section.  You can substitute these for the cooked dried lentils.