2 c. (12 oz. pkg.) lentils
6 c. water
2 whole cloves garlic, peeled
2 bay leaves
1 c. thinly sliced green onions, including tops
1 sm. fresh hot green chile, seeded and finely chopped
1/2 c. olive oil
2 tbsp. red wine vinegar
1 tsp. grated lime peel
2 tbsp. lime juice
3 cloves garlic, minced or pressed
1 tsp. ground cumin
Salt
2 tbsp. finely chopped parsley

Rinse lentils, sort through and discard any foreign material. Drain well. In a 4 quart pan, combine lentils, water, the 2 cloves garlic and bay leaves. Bring to a boil over high heat. Cover, reduce heat. Simmer until the lentils are tender (25-30 minute). Drain well, then discard garlic and bay leaves. Let lentils cool for 15-20 minutes. Transfer to a large bowl and mix lightly with onions and chile.

In a jar with a tight fitting lid, combine oil, vinegar, lime peel and juice, the minced garlic and cumin. Cover and shake well. Pour over lentils. Stir, mix gently. Season to taste with salt. Cover and let stand at room temperature until flavors are blended (about 1 hour). If made ahead, cover and refrigerate until next day; bring to room temperature before serving. Just before serving, garnish with parsley. Makes 4-6 entree servings or 8 side dish servings.

Note: This salad is a little different, but wonderful, especially in the summer!