- 2 cups of beluga lentils
- 2 bay leaves
- Zest and juice of 2 tangerines
- 1 cup of red wine vinegar
- 5-6 garlic cloves grated
- ¾- cup olive oil
- 4 Tbls fresh ginger grated
- 1 bunch of fresh scallions thinly sliced
- 2 red or yellow bell peppers cored and cubed
- ¼-cup fresh dill roughly chopped
- Salt and pepper
- Pick through the dried lentils, discarding any discolored pulses or “stones.” Rinse well under cold running water, then place in a large pot with 3 cups of well-salted water and the bay leaves.
- Bring to a vigorous simmer, and then reduce heat and cook, covered for 15-20 minutes over low heat. Use a flat spoon to skim off any foam that rises to the top. You want the lentils to be al dente: keeping their “lucky” shape without turning into “lentil sludge.” Be mindful that they will continue to cook once you have drained them.
- While the lentils are cooking, whisk together the tangerine zest and juice, red wine vinegar, olive oil, ginger, garlic, and about 2 tsps of salt.
- Decant one-fourth of the dressing and set aside. When the lentils are cooked, drain them in a colander and then immediately mix them with three-quarters of the dressing. Discard the bay leaves.
- Toss the lentils and dressing to combine and set aside, covered. The lentils will absorb the dressing as they cool.
- Check the lentils and add the remaining dressing if needed and toss very lightly with the scallions and bell peppers. Scatter the chopped dill and serve.