Lentil Salad with Tomato and Dill |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 cup dried lentils (preferably small french lentils) |
1 large garlic clove, chopped |
1 teaspoon salt, or to taste |
3/4 lb tomatoes, diced (2 cups) |
4 large scallions, thinly sliced (3/4 cup) |
1/4 cup chopped fresh dill |
1/4 cup thinly sliced fresh basil |
3 tablespoons red-wine vinegar, or to taste |
1/4 cup extra-virgin olive oil |
1/4 teaspoon black pepper |
Directions:
1. Bring 4 cups water to a boil in a 2-quart heavy saucepan with lentils, garlic, and 1/2 teaspoon salt, then reduce heat and simmer, uncovered, until lentils are just tender, 15 to 25 minutes. Drain in a large sieve, then transfer to a large bowl.
2. Toss hot lentils with tomatoes, scallions, dill, basil, vinegar, oil, pepper, and remaining 1/2 teaspoon salt, or to taste.
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