Hot or Cold Lentils in Lemon Juice

- 1 cup dried lentils
- 4 cups water
- 4 cloves garlic, crushed
- ⅓ cup extra virgin olive oil
- Juice of 2 lemons
- Salt to taste
- ½ cup chopped fresh parsley, for garnish
Instructions:
Serve warm or cold with pita, feta, and olives.
- Rinse the lentils thoroughly, being sure to remove any small stones or dirt. Place the lentils in the slow cooker insert along with the water.
- Cover and cook on low for about 2 hours, or until the lentils are tender but still hold their shape. (You want them slightly al dente.)
- Drain the lentils and rinse them in cold water. Just before serving, add the garlic, olive oil, lemon juice, and salt to taste and mix thoroughly. Transfer to a serving bowl and garnish with the parsley.
- Serve hot or cold.