My friend, Jessica, recently gave me this cookbook called Coming Home to Sicily.
Lentil Salad with Mint and Orange Zest
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.