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 dill, 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, dill, and tomatoes and season to taste with salt and pepper. Simmer for 3–4 minutes to develop flavors. Remove from heat and stir in cooked lentils and a splash of red wine vinegar. Serve warm or chilled.