A vibrant and hearty Mediterranean-inspired lentil salad, perfect for a light meal or side dish.
Rinse the lentils under cold water and place them in a saucepan with water.
Rinsing the lentils removes any debris and ensures a clean taste.
Bring the lentils to a boil, then reduce the heat and simmer, covered, for 20-25 minutes until tender but not mushy.
Check the lentils occasionally to ensure they don't overcook.
Drain the lentils and rinse with cold water to stop the cooking process.
Rinsing with cold water helps maintain the lentils' texture.
Heat olive oil in a saute pan over medium heat. Add chopped red onion and cook until translucent, about 5 minutes.
Stir frequently to prevent the onion from browning.
Add minced garlic and cumin to the pan and cook for an additional minute until fragrant.
Cooking the spices enhances their flavor.
In a large mixing bowl, combine the cooked lentils, onion mixture, lemon juice, chopped parsley, and season with salt and pepper.
Mix gently to avoid breaking the lentils.
Let the salad sit for at least 30 minutes to allow the flavors to meld.
Cover the bowl to keep the salad fresh while resting.
Garnish with halved cherry tomatoes, black olives, crumbled feta cheese, and sliced cucumber before serving.
Arrange the garnishes attractively for a beautiful presentation.
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