Ingredients

1 cup brown lentils

1 small red onion (finely sliced)

2 tbsp dried parsley

1–2 tbsp red wine vinegar

1/4 cup extra virgin olive oil

1 bay leaf

Salt & black pepper

1 garlic clove (very finely chopped)

A pinch of dried oregano

Instructions

1. Cook the lentils
Boil lentils with the bay leaf in water for about 20–25 minutes until tender but not mushy.

Drain well and let them cool.

2. Build the salad
In a bowl, combine:
Lentils
Red onion
Parsley
Garlic (if using)

3. Dress it (Greek style)
Add:
Vinegar
Olive oil
Salt & pepper

Mix gently and let it sit for 10–15 minutes so the flavors absorb.