Lemon Lentil Parsley Salad

Directions

1. 1
   Boil lentils in 6 cups of water, then simmer for about 15 minutes until tender but not overly soft.
2. 2
   Drain lentils, then rinse with cold water.
3. 3
   Drain well in the colander.
4. 4
   Place lentils in a mixing bowl. In a small bowl, whisk together olive oil, fresh lemon juice, sea salt and cayenne.
5. 5
   Pour the dressing over the lentils and add fresh chopped parsley to the bowl. Stir all ingredients together with a fork until the lentils are evenly coated with dressing and the parsley is dispersed throughout.Refrigerate in a covered container for about 30 minutes, or until chilled.
6. 6
   Serve. Will last 4-6 days in the refrigerator in a sealed airtight container.