Lentil Salad With Tomatoes Dill And Basil Recipes

TOMATO AND LENTIL SALAD

Steps:

• Combine the lentils, garlic and 4 cups water in a large heavy pot. Bring to a boil and reduce to a simmer. Simmer until the lentils are soft, about 15 minutes. Drain the lentils, discarding the garlic cloves, and set aside to cool to room temperature.
• In a mixing bowl, whisk together the lemon juice and olive oil until combined. Add the tomatoes, scallions, basil, dill, corn and cooled lentils. Season with salt and pepper. Add the lemon zest and toss to combine, making sure everything is evenly incorporated.
• Serve cold or at room temperature. This dish can be made 1 day ahead.

LENTIL SALAD WITH TOMATO AND DILL

Steps:

• 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. 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.

LENTIL SALAD WITH TOMATOES, DILL AND BASIL

Steps:

• Bring the water, table salt and lentils to boil in a medium saucepan over medium high heat.
• Reduce the heat and cook, stirring occasionally, until the lentils are fully cooked, about 20-30 minutes. Drain.
• Meanwhile, combine all the remaining ingredients in a large bowl.
• Stir in the hot lentils and serve. Enjoy!

LENTIL SALAD WITH TOMATOES AND CHèRE

Steps:

• Cook lentils in medium pot of boiling salted water until just tender, about 25 minutes. Drain well. Combine vinegar, shallot and mustard in large bowl. Gradually whisk in oil. Season with salt and pepper. Add lentils. Let stand until cool.
• Add cucumber, tomatoes, onion, dill, parsley and garlic to lentils. Season with salt and pepper. Cover; chill 1 hour.
• Crumble goat cheese over salad and mix gently to combine.