Greek Lentil Salad (recipe below):
This "salad" is magnifique!! It's refreshing, hearty, and flavorful. The olive oil, lemon juice, and dill combine to create a complex creamy-yet-tart taste. I got this recipe from the May 2008 issue of Vegetarian Times.
1 cup green or brown lentils, picked over and rinsed
1-1/2 cups cherry tomatoes, sliced in half
1 cup diced cucumber
1 cup chopped green onions
1 Tbs. dried dill OR 1/3 cup fresh chopped dill
1-2 garlic cloves
1/2 tsp. salt
1/2 cup olive oil
1/4 cup lemon juice
1/4 tsp. ground black pepper
Here's how you throw it together:
-Place lentils in saucepan and cover with water. Bring to a simmer, then reduce heat to med.-low and cook, partially covered, 25-30 minutes or until lentils are tender. Drain excess liquid, if needed.
-To make dressing: place garlic cloves on cutting board. Sprinkle with salt and mash with the side of a knife into a paste. Transfer to a bowl and whisk in olive oil, lemon juice, and pepper.
-To make salad: Toss lentils in dressing. Cool to room temperature, then stir in tomatoes, cucumber, green onions, and dill.
-Add more salt and pepper, if desired.