This is a Turkish Lentil Salad. It's very light yet filling.
I pair this with grilled chicken but would taste great with any meat.

Lentils, rinsed -- 2 cups
Water -- 4 cups
Olive oil -- 1/4 cup
Onion, finely chopped -- 1 medium
Garlic, minced -- 2-3 cloves
Ground cumin -- 2 teaspoons
Lemons, juice only -- 1-2
Parsley, minced -- 1 bunch
Salt and pepper -- to taste
Tomatoes (optional), cut into wedges -- 2
Eggs (optional), hard-boiled and cut into wedges -- 2
Black olives (optional), pitted -- 8-10
Feta cheese (optional), crumbled or cubed -- 1/4 cup

1. Add the lentils and water to a large saucepan and bring to a boil over medium-high flame. Reduce heat to low, cover and simmer for 20-30 minutes, or until cooked through. Do not overcook. Drain and rinse with cold water.

2. Heat the olive oil in a sauté pan over medium heat. Add the onion and sauté until just translucent. Add the garlic and cumin and sauté for another 1-2 minutes.

3. Place the lentils in a large bowl and add the onions and garlic. Stir in the lemon juice, parsley, salt and pepper. Set aside for at least 30 minutes to allow the flavors to marry.

4. Adjust seasoning and place the lentil salad in a serving bowl and garnish with any or all of the optional ingredients you like. Serve at room temperature.

Serves 6

Nutrition Info does not include tomatoes, olives, or feta cheese.
Calories 145.7
Total Fat 3.0 g
Saturated Fat 0.9 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.1 g
Cholesterol 106.0 mg
Sodium 33.9 mg
Potassium 385.9 mg
Total Carbohydrate 19.7 g
Dietary Fiber 6.9 g
Sugars 0.3 g
Protein 10.9 g