For the salad:
1 ½ cups dried brown lentils, rinsed well
⅓ cup light red vinegar
⅓ cup extra-virgin olive oil
⅓ chicken stock or vegetable stock
2 tablespoons freshly chopped basil leaves
2 cloves garlic, minced
½ teaspoon ground cumin
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 medium tomatoes, chopped
1 small red bell pepper, chopped
1 small red onion, finely chopped
½ cup finely chopped fresh parsley
½ cup crumbled feta cheese
1 tablespoon orange blossom water
Sesame seeds for garnish
1. Clean lentils, rinsing them well under water.
2. Boil lentils for 35 minutes in about 2 cups of water. Drain.
4. In a bowl, mix vinegar, stock, olive oil, garlic, basil, cumin, salt and pepper. Add the lentils, tomatoes, red bell pepper, red onion, parsley and feta.
5. Drizzle orange blossom water at the end.