Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Place the onion halves, bay leaf, and lentils in a medium pot, cover with water, and bring to a boil. Simmer for 10 minutes, add the potatoes, and cook for 7 to 8 minutes more.
Step 2
While the lentils and potatoes cook, heat a tablespoon of the EVOO in a medium skillet and sauté the shallots, garlic, and bell pepper for a couple minutes. Then add the peas and heat through for a minute more. Transfer to a shallow bowl to cool.
Step 3
In a food processor, process the stock, mint, and cilantro into a paste and add to the bowl.
Step 4
Drain the lentils and potatoes, discard the onions and bay leaf, and return the lentils and potatoes to the hot pot to dry for a minute. Then add to the bowl with the herb paste and vegetables. Add the remaining 3 tablespoons of EVOO to the salad and toss. Season with the cumin and with salt and pepper to taste.
