Lentil Salad with Tomato and Dill

Lentil Salad with Tomato and Dill
Photo by Romulo Yanes


  • 1 cup dried lentils (preferably small French lentils)
  • ¾ pound tomatoes
  • 3 tablespoons red-wine vinegar
  • ¼ cup fresh basil
  • 1 large garlic clove
  • 1 teaspoon salt
  • ¼ cup extra-virgin olive oil
  • + 3 more ingredients
    • ¼ teaspoon black pepper
    • ¼ cup fresh dill
    • 4 large scallions

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, ba...

View full recipe at Epicurious


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