4 cups water
1 1/2 cups dried green lentils
2 teaspoons Diamond Crystal kosher salt, divided (use half as much table salt)
1 small red onion, chopped
1 teaspoon grated lemon zest plus 5 tablespoons lemon juice (3 lemons), divided
1 large clove garlic, minced
1 tablespoon Dijon mustard
1/4 teaspoon black pepper, plus more for serving
1/3 cup extra-virgin olive oil
3/4 cup chopped fresh parsley, plus more for serving
1/3 cup chopped fresh dill, plus more for serving
2 tablespoons chopped fresh mint
2 medium avocados, pitted, peeled and cut into 3/4-inch cubes
4 ounces ricotta salata, crumbled (about 1 cup)
Recipe
Bring the water to a boil in a large saucepan, stir in the lentils and 1 teaspoon salt, then simmer over medium-low heat 15 to 20 minutes until tender but still intact
In a large bowl, mix the red onion, 2 tablespoons lemon juice and 1/2 teaspoon salt and let stand about 20 minutes until bright pink
Add the lemon zest, garlic, mustard, pepper, the remaining 3 tablespoons lemon juice and the remaining 1/2 teaspoon salt to the onion and whisk. Gradually whisk in the olive oil
Drain the lentils well and toss them warm in the vinaigrette. Let stand, stirring occasionally, about 15 minutes until cooled, then fold in the parsley, dill and mint
Gently fold in the avocado and ricotta salata, move to a platter, and top with more parsley and dill