Lentil Salad

You might think this recipe is pretty tasty even before you add the yogurt!

1 cup lentils, sorted and washed
1/4 cup red onion, diced
1/4 cup diced green pepper
1/3 cup diced celery
1/3 cup cucumber
1/4 cup chopped fresh tomato
1/2 cup pitted black olives
2 Tablespoons parsley

Dressing:
1/4 cup olive oil
1/4 cup lemon juice
1 clove garlic, crushed
1/2 teaspoon oregano
1/2 teaspoon ground cumin
salt and pepper to taste

1 cup yogurt

Cook lentils in one quart water for about 1/2 hour. Drain well.

Mix with vegetables.

Toss gently but thoroughly with the dressing. Refrigerate several hours.