Serves 4
Ingredients:
- 3 tablespoons olive oil
- 1 lemon, juiced (or about 4 tablespoons lemon juice)
- Salt and pepper, to taste
- 1 cup dried lentils
- 3 1/2 cups water
- 8 ounces ham, cut into 1/2-inch cubes
- 1/2 cup canned peas, drained
- 2 medium plum tomatoes, seeded and chopped
- 1 tablespoon chopped fresh parsley
Directions:
- Stir oil and lemon juice together in small bowl until mixed. Season with salt and pepper to taste. Set aside.
- Rinse lentils in a strainer under cold water, take out dirt or rocks. Stir lentils and water in medium pan. Bring to a boil over medium-high heat. Turn heat to low and cook, covered, until soft, about 17 to 20 minutes. Drain lentils and return to pan.
- Add the lemon and oil mix, ham, peas and tomatoes to cooked lentils and toss to coat. Top with parsley and serve warm.
