Lentil Tomato Salad
Chilled or warm, this richly flavored lentil dish is satisfying as a light main course or a side dish because it’s loaded with protein, fiber, and heart-healthy compounds.
Makes 4–5 servings
1 cup dried lentils (preferably baby Italian or French), rinsed well
3 cups spring or filtered water
1 bay leaf
Extra- virgin olive oil
3 cloves fresh garlic, minced
½ medium red onion, diced
Cracked black pepper
3–4 sprigs fresh basil, leaves removed, coarsely chopped
3 sprigs fresh flatleaf parsley, minced
2 cups diced tomatoes (canned or fresh)
Red wine vinegar
Place lentils, water, and bay leaf in a sauce pan over medium heat. Bring to a boil, cover, and reduce heat to low. Cook until lentils are soft, but not mushy, about 45 minutes. Drain any remaining water and set aside.
Place a small amount of oil, garlic, and onion in a skillet over medium heat. When the onions begin to sizzle, add a pinch of salt and pepper and sauté for 2–3 minutes. Stir in basil, parsley, and tomatoes and season to taste with salt and pepper. Simmer for 2-3 minutes to develop flavors. Remove from heat and stir in cooked lentils and a splash of red wine vinegar. Serve warm or chilled.