Middle Eastern Salad

• 2 cups small French lentils
• 4 tablespoons fresh lemon juice
• 1/4 cup extra-virgin olive oil
• 1 teaspoon ground cumin, toasted
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon Tabasco sauce
• 1/2 teaspoon salt, plus more to taste
• Freshly ground black pepper to taste
• 2 tablespoons finely chopped mint
• 2 tablespoons finely chopped dill
• 3 scallions, chopped

1. Simmer the lentils in 4 cups of water until barely tender, about 20 minutes.
2. Drain and cool.
3. Add half the lemon juice.
4. Toss well and set aside.
5. Put the olive oil in a skillet over high heat.
6. Add the cumin and the turmeric, stirring constantly, for 1 minute.
7. Remove from heat.
8. Add the Tabasco, the salt and the remaining lemon juice and stir this into the lentils.
9. Stir carefully to avoid getting a big mushy mess.
10. Taste and adjust seasoning with additional salt and some pepper if you choose.
11. Gently stir in the mint, dill and scallions, arrange on a large platter and serve at room temperature buffet style.

lemon juice, extravirgin olive oil, ground cumin, ground turmeric, tabasco sauce, salt, freshly ground black pepper, mint, dill, scallions

Taken from cooking.nytimes.com/recipes/7881 (may not work)