1 cup green or brown lentils, picked over and rinsed
1 1/2 cups cherry tomatoes, halved
1 cup diced cucumber
1 cup chopped green onions
1/3 cup chopped fresh dill
Dressing:
1 small clove garlic, peeled
1/2 tsp salt
1/2 cup olive oil
1/4 cup lemon juice
1/4 tsp ground black pepper
1) Place lentils in saucepan, and cover with water. Bring to a simmer, reduce heat to medium-low, and cook, partially covered, 25 to 30 minutes, or until lentils are tender but not mushy. Drain.
2) To make dressing: Place garlic clove on cutting board. Sprinkle with salt. Mash into paste with side of chef's knife. Transfer to bowl. Whisk in oil, lemon juice and pepper.
3) To make salad: Toss lentils in dressing. Cool to room temperature. Stir in cherry tomatoes, cucumber, green onions and dill.
Review: I found this to be a bit bland. I only used one green onion and substituted zucchini for cucumber (I think cucumbers taste like grass), which may have effected the taste. It was still quite edible and may taste better tomorrow, once it's marinated in it's flavors for a bit longer.
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