Recipe
Lentil Salad with Tomato and Dill
Time: 35 minutes
Yield: Makes 4 to 6 side-dish servings
| 1 cup dried lentils (preferably small French lentils) 1 large garlic clove, chopped 1 teaspoon salt, or to taste ¾ lb tomatoes, diced (2 cups) 4 large scallions, thinly sliced (3/4 cup) |
¼ cup chopped fresh dill ¼ cup thinly sliced fresh basil 3 tablespoons red-wine vinegar, or to taste ¼ cup extra-virgin olive oil ¼ teaspoon black pepper |
Bring 4 cups of water to a boil in a 2-quart heavy saucepan with lentils, garlic, and ½ 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.
Toss hot lentils with tomatoes, scallions, dill, basil, vinegar, oil, pepper, and remaining ½ teaspoon salt, or to taste.
Adapted from Gourmet, August 2005