I am the last person you can imagine who would normally be sharing the joys of lentil salad. I never liked lentil soup and generally tried to stay away from them altogether. Until, my friends, I tried this recipe. I think I’m a convert. And if you make it and try it, I bet you will be too. I originally used this recipe and, with a few tweaks of my own, wanted to share it and link it to you on my blog.
This salad was a great, fresh tasting relief from months of wintry food and would be great any season. I originally ate it a little warmer than room temperature (right after cooking it) and have since also enjoyed it cold as leftover and hubby enjoyed it warmed in the microwave. It would also be a great refreshing salad to take to a potluck as it has nothing in it that can go bad after being out of the fridge for a few hours.
This is my new go-to recipe for potlucks, main courses for vegetarians (would be great for meat-free Fridays!) and side dish. Enjoy!
1 cup dried lentils
1 large garlic clove, chopped
2 cups cherry tomatoes, sliced in halves or quarters depending on the size
3 large green onions, diced
1/2 of a large English cucumber (or 1 regular cucumber, seeded), diced
1/4 cup thinly sliced fresh basil (about six leaves, chiffonaded)
3 tablespoons red-wine vinegar
1/4 cup extra-virgin olive oil
1/4 teaspoon black pepper
1 teaspoon salt
In a small saucepan on the stove place 4 cups of water with the lentils and garlic along with a hefty pinch of salt. Bring to a boil, then reduce heat to low and simmer until lentils are barely cooked (softened, but yet still slightly firm to bite), about 15 minutes. Drain.
While the lentils are cooking, in your serving bowl place the vinegar, olive oil and remainder of salt and black pepper. Stir to combine. Dice other vegetables and keep in an adjoining bowl. Once lentils are done, add drained lentils directly on top of the dressing and put vegetables and basil on top of the lentils. Stir to combine. Season to taste and serve.