Israeli Lentil Salad
Dressing
Juice of two lemons
1 tsp Dijon mustard
1 tsp honey
1 tsp sumac
Salt and pepper, to taste
1/4 cup extra virgin olive oil
In a small bowl or jar, whisk together all the ingredients.
2 cups cooked brown lentils.
1 small purple onion, finely chopped
Four stalks of green onion, finely chopped
1/2 bunch Italian parsley, finely chopped
1 red pepper, diced
1 orange pepper, diced
3 Persian cucumbers, diced
Place all the ingredients in a serving bowl.
Toss with dressing just before serving.
