LENTIL SALAD WITH MINT & ORANGE ZEST

This recipe is taken from Coming Home To Sicily. I continue to enjoy Fabrizia Lanza’s fantastic book and rely on it when I need to adapt a recipe my mother-in-law gives me for an American kitchen.

INGREDIENTS

2 cups green lentils
3 tablespoons extra-virgin olive oil
1 celery stalk, diced
Juice of 1 lemon
Leaves from 1 large bunch fresh mint, finely chopped
2 teaspoons dried oregano, preferably Sicilian Oregano
OreganoFinely grated zest of 1 orange
Fine sea salt

DIRECTIONS

Cover the lentils with 4 cups cold lightly salted water in a medium saucepan.  Bring to a boil, then reduce to a simmer, cover, and cook until tender, about 20 minutes.  Drain the lentils and cool.

In a bowl, combine the lentils with the olive oil, lemon juice, celery, oregano, mint, orange zest, and salt to taste.  Serve chilled or at room temperature

Serves 6