Roasted Lentils with Cucumber

Instructions

1. 1

   Bring water to a boil in a large pot, add rinsed lentils and reduce heat to medium. Simmer for 20-25 minutes until lentils are tender but still hold their shape, then drain well in a colander.

   Tip: Don't overcook the lentils or they'll become mushy; they should have a slight firmness when bitten.

2. 2

   While lentils cook, whisk together lemon juice, olive oil, minced garlic, salt, pepper, and paprika in a large bowl to create the dressing.

   Tip: Let the dressing sit for 2-3 minutes to allow the flavors to meld together.

3. 3

   Transfer the warm drained lentils to the bowl with the dressing and toss gently to coat evenly. Allow the lentils to cool to room temperature, about 10 minutes.

   Tip: Tossing warm lentils with dressing helps them absorb the flavors better.

4. 4

   Add diced cucumber, minced red onion, chopped dill, and chopped parsley to the lentil mixture and fold together carefully until well combined.

   Tip: Add the cucumber just before serving to keep it from becoming soggy.

5. 5

   Taste and adjust seasonings if needed, adding more salt, pepper, or lemon juice as desired. Serve at room temperature or chilled.

   Tip: This dish tastes even better after sitting in the refrigerator for an hour, allowing all flavors to fully develop.