1In a pot, place lentils, 1/2 yellow onion & garlic cloves with skin removed.
2Cover lentils with water. Bring to a boil, reduce flame & simmer for 25-35 minutes until lentils are tender–BUT NOTMUSHY.
3It might be necessary to add a little more water during cooking process as lentils absorb the water.
4When lentils are tender drain. Pick out onions & garlic, discard.
5Peel cucumber, slice lengthwise & remove seeds. Dice into small pieces about the size of a lentil. Dice the red onion to the same size as well. Chop parsley & mint. When lentils are cool, combine with above ingredients.
6Juice the lemon & combine with double the amount of olive oil (1 part lemon juice/2 parts olive oil) and dress salad. Season with salt & pepper.
Chef Jansen Chan's pumpkin pie hack lets you make one from scratch in less then 30 minutes. Who wants to spend time making pie crust, when you can be enjoying Friendsgiving? With The International Culinary Center
You're making Friendsgiving dinner, and cranberry sauce is in the house. What can you do with the leftovers, and the naysayers? Make this delicious seasonal sangria that Eamon Rockey created for us. See more Friendsgiving cocktails you can make with your cooking ingredients.