Submitted by Grace V.
Servings: 12 (1/2 cup)
For Lentils:1 cup French green lentils, rinsed and picked over
For Israeli Couscous:
For Citrus Dressing:
1/2 cup Liokareas extra virgin olive oil
1/2 cup water
¼ cup orange juice
2 teaspoons apple cider vinegar
2 teaspoons fresh lemon juice
2 teaspoons honey or agave syrup
1 ½ teaspoons kosher salt
½ teaspoon ground black pepper
Wisk together all ingredients.
Place lentils in a strainer, pick over to remove debris or old lentils and rinse well under running water. Place the lentils, stock, bay leaf, and garlic in a medium saucepan over medium high heat. Bring to a rapid simmer and immediately turn down to a low simmer and cook, uncovered, for 25-30 minutes, until all liquid has been absorbed and lentils are tender. If there is any excess liquid, pour lentils into a strainer and drain off excess. Alternatively, if they begin to dry out before cooked, add more stock.
Transfer lentils to a bowl and while the lentils are warm, stir in salt* and pepper, remove bay leaf and garlic and allow to cool to room temperature.