5-Minute Lentil Salad
1 cup organic dried green lentils
Freshly ground black pepper
2 medium heads of endive (optional)
Cook the lentils according to the instructions. Since mine were sprouted, they only required five minutes in boiling water and a two minute rest in the covered pot of hot water. Regular green lentils probably take longer.
Drain the lentils and rinse with cold water to stop the cooking. Pour them into a large bowl and add a slick of olive oil. Toss to coat, add salt and pepper to taste and the juice from one lemon. Mix in a handful of fresh cilantro and refrigerate until you're ready to eat.
Slice the endive and divide amongst the plates. Spoon lentils on top of the endive and add another squeeze of lemon. Sprinkle with a bit more cilantro and adjust the salt and pepper again. Serve immediately.
Alternatively, you could chop up the endive and mix it in but make sure to do that no more than an hour before eating otherwise it will turn soggy.