h1

Lentil Salad with Tomato and Dill

August 21, 2013

The dill in our garden is beginning to go to seed, so I’ve been on the lookout for recipes that incorporate fresh dill. Don’t want to let it go to waste! This lentil salad recipe from Gourmet Today was perfect: it also enabled me to use up some more tomatoes and scallions that I had purchased at the market. So it was a win-win all around!

I love the texture of French green lentils; they’re smaller and less likely to get mushy than brown lentils when cooked. I’ve used them many times in the fall when making pasta with lentils and kale (which quickly became one of my staple recipes), and I was happy to find another recipe that incorporated them.

If I end up with a bunch of dill to use up again, I’d definitely revisit this recipe! The olive oil and vinegar dressing was a nice complement to the earthy lentils, and the fresh herbs, scallions, and tomatoes kept the whole salad from becoming too heavy. Bonus: it only takes about 25 minutes from start-to-finish since it’s recommended to serve warm!

Lentil salad with tomato and dill

Salad can be made up to 2 days ahead and refrigerated, covered. Bring to room temperature before serving.

Serves 4 to 6 as a side dish

Ingredients

  • 1  cup small French green lentils or black beluga lentils, picked over and rinsed
  • 1  large garlic clove, chopped
  • Salt
  • 3/4  pound tomatoes, seeded and diced
  • 1/2  cup thinly sliced scallions
  • 1/4  cup chopped fresh dill
  • 1/4  cup thinly sliced fresh basil
  • 2  tablespoons red wine vinegar, or to taste
  • 1/4  cup extra-virgin olive oil
  • 1/4  teaspoon freshly ground black pepper

Directions

  1. Combine lentils, garlic, ½ teaspoon salt, and 4 cups water in a 2-quart heavy saucepan and bring to a boil. Reduce heat and simmer, uncovered, until lentils are tender but not falling apart, 15 to 20 minutes. Drain in a sieve and transfer to a large bowl.
  2. Toss hot lentils with tomatoes, scallions, dill, basil, vinegar, oil, ½ teaspoon salt (or to taste), and pepper. Serve warm or at room temperature.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: