Or, my mother’s former neighbour Bernice’s lentil salad. It’s been really hot here in Ottawa and my desire to cook has waned. On days like this I like to throw together Bernice’s lentil salad and serve it with pita and some lettuce. Sometimes I mix it with rice for GF carbohydrates, and sometimes I eat mine with Mary’s Crackers while everyone else is eating pita.

This salad has a laughably easy version, and an easy version.

Easy: combine 3 cans of lentils (rinsed); rind and juice of one lemon; 1/4 cup olive oil; big handful parsley, chopped; one minced garlic clove; salt and pepper. Let it sit in the fridge, covered, for a couple of hours, then serve.

Laughably easy: combine 3 cans of lentils (rinsed); one minced garlic clove; salt and pepper; slosh in some bottled lemon juice and olive oil. Serve.

The easy version is very popular at summer potlucks. The parsley makes it look like you actually did proper cooking.

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