Lentil Salad with Mint and Orange Zest

My friend, Jessica, recently gave me this cookbook called Coming Home to Sicily.

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Lentil Salad with Mint and Orange Zest

Serves 6

2 cups green lentils (not Le Puy)
3 Tbs extra virgin olive oil
juice of one lemon
leaves from 1 large bunch of mint, finely chopped
2 tsp dried oregano
zest of one orange, finely grated
fine sea salt

Cover the lentils with 4 cups of cold water in a medium saucepan.  Bring to a boil, then reduce to a simmer, cover, and cook until tender, about 20 minutes.  Drain.

In a bowl, whisk the olive oil, lemon juice, oregano, mint, orange zest, and salt to taste.  Add the warm lentils.  Serve chilled or at room temperature.

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