Lentils come in many varieties.  The beautiful, marbled French Green lentil is fabulous for this simple salad, as it has a great flavor and holds its shape well after cooking.

I dress them when still warm with olive oil, lemon, and lots of fresh oregano.  Oregano is a perennial herb and is in fresh, full Spring growth in my garden right now.  It is easily sourced in the fresh herb section of your grocery store.

This is an excellent dish to serve at a picnic, for lunch, or as a side dish.  The dish itself is very simple, and I usually don’t measure the ingredients for the dressing very carefully.  Just use my recipe as a guide, and taste as you go.  Enjoy!

French Green Lentils with Lemon and Oregano

1 1/2 cup dry French Green lentils, rinsed
1/4 cup best quality olive oil
juice of one lemon
1/4 cup fresh oregano, stemmed and chopped
sea salt

Place the lentils in a medium covered sauce pan.  Add water to cover the lentils by at least an inch.  Bring to a boil, then cover and simmer for 15 minutes.  At the 15 minute mark, lift the lid, check to see that the lentils are still covered by water, and add 1/2 tsp. sea salt.  Add a bit more water if needed.  Simmer for another 5 minutes, then check for doneness.  The lentils should be tender but still whole.  If more cooking is needed, continue to simmer, covered, checking every couple of minutes.  After they are cooked drain excess water and cool until warm.  Dress the warm lentils with the remaining ingredients, adding 1/4 tsp. salt to begin.  Taste and adjust seasoning to suit your taste.  Serve at room temperature.  Will keep in the fridge for a week.