Ingredients
2 cups dryFrench green lentils
1/2 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice (~1 lemon)
1/4 cup freshly squeezed grapefruit juice (~1 small grapefruit)
2 T. ground cumin
1 T. celery salt
2 t. curry powder
1 t. ground coriander
1/2 t. cayenne pepper (optional)
3 large shallots, finely chopped
3 cloves garlic, minced
2 T. fresh thyme
1 T. freshly grated lemon zest
1 fennel bulb, very thinly sliced
4 stalks celery, finely chopped
1 cup chopped parsley
1/2 cup chopped fresh cilantro
salt and pepper to taste
Preparation
Rinse and pick over lentils to remove any small pebbles, and then soak in water for 24 hours. Rinse and drain.
Place lentils in a large saucepan and add enough water to cover them generously (~6 cups). Bring to a boil, then lower the head and simmer for 20-25 minutes, until tender. Drain well and set aside.
In a large bowl, whisk together the oil, juices, cumin, celery salt, curry powder, coriander, cayenne, shallots, garlic, thyme, and zest. Add the lentils, currants, fennel, celery, parsley, and cilantro. Season with salt and pepper. Mix well. Serve warm or chilled. This can be made one day in advance.
