Lentil salad with black cumin

Ingredients for 4 servings:

• 250 g lentils (Beluga, or others if necessary)
• 2 small onions
• 2 garlic cloves
• 1 bunch parsley (or more)
• 2 tbsp black cumin
• Vinegar (white wine vinegar)
• olive oil
• Salt
• pepper
• possibly cumin
• 2 potatoes, optionally boiled, finely diced

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

Cook the lentils in unsalted water, drain, and add vinegar—use plenty of vinegar (several tablespoons), as the lentils like it quite sour! Let it cool, then season with more vinegar if necessary. Don’t add salt too soon, or the lentils won’t absorb the vinegar! Chop the onions and sauté them in plenty of olive oil until lightly translucent, add the garlic, and remove from the heat. Mix the onion-garlic-oil mixture, plenty of chopped parsley, and the black cumin (use more or less than 2 tablespoons, depending on your taste) with the lentils, and season with salt and pepper. If you like, you can add a touch of cumin (but it shouldn’t be too overpowering); finely diced potatoes also work well. The salad tastes best when it’s left to marinate for a few hours or overnight, then seasoned again! The black cumin is really great in the salad; it adds that special something for my taste!