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Lentil Salad with Tomato and Dill

January 22, 2008

A nutritious — and tasty! — salad, which is excellent when tomatoes are in season. Serve on its own or over greens.

Lentil Salad with Tomato and Dill

Adapted from Gourmet, August 2005.


2 cups dried lentils (preferably small French lentils)
2 large garlic clove, chopped
2 teaspoon salt, or to taste
1 1/2 lb tomatoes, diced (4 cups)
1 large bunch scallions, thinly sliced (1 1/2 cups)
1/2 cup chopped fresh dill
1/2 cup thinly sliced fresh basil
6 tablespoons red-wine vinegar, or to taste
1/4 cup extra-virgin olive oil
1/2 teaspoon black pepper


In a large heavy saucepan, bring 4 cups of water to a boil with the lentils, garlic, and 1/2 tsp salt. Reduce the heat and simmer, uncovered, until the lentils are just tender (15 to 25 minutes.) Drain in a colander and transfer to a large bowl.

Toss the hot lentils with tomatoes, scallions, dill, basil, vinegar, oil, pepper, and remaining 1/2 teaspoon salt. Taste and add more salt and/or pepper if needed.

Serves 4 to 6 as a main course salad.

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