Directions

1. Rinse 1 cup dried green lentils, pass through a colander and discard debris.

2. In a medium pan, combine lentils with 2 cups of water; bring to a boil.

3. Reduce heat, cover and simmer for 20 to 30 minutes until lentils are cooked thoroughly. Strain.

4. In a saucepan, warm the remaining tablespoon olive oil over medium heat. Add 1 finely chopped onion, 2 tsp. cumin, and a large pinch of salt.

5. Sauté for about 8-10 minutes, until onions are translucent.

6. Stir in ¼ cup olive oil, lemon juice and parsley. Mix and serve with 2 chopped-up boiled eggs (1 per person).