Lentil Salad with Tomato and Dill

This is one of my favorite dishes.  It can we served warm or cold, with or without added Feta.  I tend to undercook my lentils a bit so they have a nice bite to them.  I love the flavors of dill and vinegar and the freshness of vine ripe tomatoes.  This is a great one to double the recipe because at least at my house it becomes dinner, then snack, then lunch, then snack, then maybe dinner again!

Lentil Salad with Tomato and Dill

epicurious.com

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

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INSTRUCTIONS

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.

Toss hot lentils with tomatoes, scallions, dill, basil, vinegar, oil, pepper, and remaining 1/2 teaspoon salt, or to taste.