Chopped corriander leaves; (I didn't have any so I left it out)
1/2 Tasse
Vinegar or lemon juice
1/2 Tasse
olive oil
1/3 Teelöffel
cumin
1/2 Teelöffel
black pepper
1 Teelöffel
salt
die Zubereitung:
A while ago, one of the themes was Shepardi Cooking. This recipe comes from a Hebrew cookbook called "Moroccan Cooking" By Rivka Levy-Mellul. I made this salad for shabbat and it certainly is different. It tastes better 1 day after you make it.
Cook the lentils in water with salt until soft. Drain. Chop up the celery and corriander leaves. Mix the lentils with the garlic, vinegar, oil, black pepper and cumin. Mix together gently so not to mash the lentils.
