Lentil Salad with Tomato and Dill

Ingredients

• 0.3 teaspoon pepper black
• 0.3 cup basil fresh thinly sliced
• 0.3 cup optional: dill fresh chopped
• 1 large garlic clove chopped
• 1 cup lentils dried french (preferably small lentils)
• 0.3 cup olive oil extra virgin extra-virgin
• 3 tablespoons red-wine vinegar to taste
• 1 teaspoon salt to taste
• 0.8 cup spring onion thinly sliced
• 2 cups tomatoes diced

Equipment

• bowl
• sauce pan
• sieve

Directions

1. 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.
2. Drain in a large sieve, then transfer to a large bowl.
3. Toss hot lentils with tomatoes, scallions, dill, basil, vinegar, oil, pepper, and remaining 1/2 teaspoon salt, or to taste.