Lentil Salad with Tomato and Dill

ingredients

• 1 cup dried lentils (preferably small French lentils)
• 1 large garlic clove, chopped
• 1 teaspoon salt, or to taste
• 3/4 pound 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

directions

Bring 1 quart water to a boil in a 2 quarts heavy saucepan with lentils, garlic, and 1/2 teaspoon salt, then reduce heat and simmer, uncovered, until lentils are just tender, 20 minutes. Drain in a large sieve, then transfer to a large bowl.

Toss hot lentils with tomatoes, scallions, dill, basil, vinegar, oil, pepper, and remaining 1/2 teaspoon salt, or to taste.