Lentil Salad with Tomato and Dill

Ingredients for Lentil Salad with Tomato and Dill

• 240ml dried lentils (preferably small French lentils)

• 1 large garlic clove, chopped

• 1 teaspoon salt, or to taste

• 350g tomatoes, diced (325g )

• 4 large spring onions, thinly sliced (3/4 cup)

• 1/4 cup chopped fresh dill

• 1/4 cup thinly sliced fresh basil

• 45ml red-wine vinegar, or to taste

• 60ml extra-virgin olive oil

• 1/4 teaspoons black pepper

How to make Lentil Salad with Tomato and Dill

Bring 950ml water to a boil in a 2-quart heavy saucepan with lentils, garlic, and 1/2 teaspoons 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, spring onions, dill, basil, vinegar, oil, pepper, and remaining 1/2 teaspoons salt, or to taste.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.