Lentil Salad, 4 Traditional Variations - cooking recipe

Ingredients

1 lb about 2 1/4 cups brown lentils or 1 lb green lentil, picked over and rinsed
8 cups water
1 bay leaf
For the dressing
1/3 cup fresh lemon juice or 1/3 cup red wine vinegar
1/3 cup fresh parsley or 1/3 cup cilantro, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
1 -2 garlic clove, minced (optional)
1/2 teaspoon ground cumin (optional)
2/3 cup extra virgin olive oil
For the salad
1 red onions, chopped or 4 -6 scallions, sliced
1 large tomatoes, chopped

Preparation

Combine the lentils, water and bay leaf in a large saucepan. Bring to a boil, cover, and reduce heat to a simmer. Cook until tender, 20-30 minutes.
While lentils cook, make the dressing: mix all ingredients except oil. Slowly add the oil while constantly whisking, to create an emulsion.
Drain lentils, and while warm transfer lentils to a large bowl. Drizzle dressing over lentils, and toss gently to coat.
Just prior to serving, add onion and tomato.
Ethiopian Variation (Yemiser Selatta): Heat 3 tablespoons vegetable oil in a large skillet over medium heat, add 2 chopped red or yellow onions and 2-4 seeded and minced hot chile peppers, and saute until softened. Add to the salad.
Greek Variation (Salata Faki): Add 3/4 to 1 1/2 cups crumbled feta cheese, 1/3 cup chopped green olives, and 2 tablespoons chopped fresh spearmint.
Yemenite Variation (Salata Adas): Add 1 cup tahini and increase the lemon juice to 1 cup and the parsley to 2 cups. Using a large mortar and pestle, potato masher, or a food processor, mash the combined salad into a paste.