3 tablespoons olive oil
1 lemon, juiced (or about 4 tablespoons lemon juice)
Salt and pepper, to taste
1 cup dried lentils
3 1/2 cups water
8 ounces ham, cut into 1/2-inch cubes
1/2 cup canned peas, drained
2 medium plum tomatoes, seeded and chopped
1 tablespoon chopped fresh parsley
- Stir oil and lemon juice together in small bowl until mixed. Season with salt and pepper to taste. Set aside.
- Rinse lentils in a strainer under cold water, take out dirt or rocks. Stir lentils and water in medium pan. Bring to a boil over medium-high heat. Turn heat to low and cook, covered, until soft, about 17 to 20 minutes. Drain lentils and return to pan.
- Add the lemon and oil mix, ham, peas and tomatoes to cooked lentils and toss to coat. Top with parsley and serve warm.