Ingredients
1 cup dried pink lentils or white beans
3 cups water
1 tablespoon salt
1/2 teaspoon salt
2 garlic clove, minced
1/2 cup olive oil
1/4 cup lemon juice
romaine lettuce or other lettuce
2-3 scallion, cut into 3-inch lengths

Directions
In a 2 quart bowl soak the beans overnight in enough water to cover. Drain the beans.

Place the beans in a 1 quart saucepan and cover with 3 cups water. Add salt and cook for about 1 hour, or until the skins split. Drain and chill.

Add salt, garlic, olive oil, and lemon juice. Chill. Arrange lettuce on salad plates. Place 1/4 cup of the bean mixture on each plate. Garnish each serving with scallions.

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