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50 minutes 15 minutes active, plus cooling
Green lentils retain their shape and texture with cooking, so they’re a good choice for making lentil salads like this one. Either regular green lentils and French green lentils (aka Puy lentils) work well here, so use whichever you prefer. A couple spices, good olive oil, lemon juice, shallots and a good dose of parsley turn the toothsome pulses into a satisfying side dish.
tablespoons extra-virgin olive oil, divided, plus more to serve
medium garlic cloves, smashed and peeled
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