Lentil Salad with Tomato and Dill
- 1 cup dried lentils (preferably small French lentils)
- 1 large garlic clove, chopped
- 1 teaspoon salt, or to taste
- 3/4 lb tomatoes, diced (2 cups)
- 4 large scallions, thinly sliced (3/4 cup)
- 1/4 cup chopped fresh dill
- 1/4 cup thinly sliced fresh basil
- 3 tablespoons red-wine vinegar, or to taste
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon black pepper
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Basil, fresh (1/4 cup)
- Dill, fresh (1/4 cup)
- Lentils, dried (1 cup)
- Scallions, thinly sliced (3/4 cup), large (4)
- Tomatoes (3/4 lb)
- Condiments
- Red-wine vinegar (3 tablespoons)
- Cooking & Baking
- Black pepper (1/4 teaspoon)
- Garlic clove, large (1)
- Olive oil, extra-virgin (1/4 cup)
- Salt (1 teaspoon)
Preparation
Read recipe preparation on epicurious.com
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Recipe Stats
Published August 1, 2005 (7 years ago).
6 people saved this recipe.
