Lentil salad with tomato and dill
Gourmet | August 2005
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
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
1 tablespoons fresh lime juice, or to taste
1/4 cup extra-virgin olive oil
1/4 teaspoon black pepper (optional)
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 and cool before adding the remaining ingredients.
Toss hot lentils with tomatoes, scallions, dill, basil, vinegar, oil, pepper, and remaining 1/2 teaspoon salt, or to taste.
Note: This is best made a day ahead. Do not substitute dried dill for fresh it would be way too much.
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Topic: Lentil salad with tomato and dill (Read 3169 times)
