1 clove garlic, chopped or pressed
1/2 tsp salt
2 tomatoes, deseeded and diced
2 green onions/scallions, chopped
2 tbsp fresh dill, chopped
1 1/2 tbsp Classic Vinaigrette (Recipe)
1/8 tsp ground pepper
Rinse and drain the lentils, then put them in pot. Chop or press the garlic, then add it to the pot. Add half of the salt, then add water to cover the surface of the lentils. Bring to a boil, then reduce the heat and simmer, uncovered, until the lentils are just tender, 20 to 25 minutes.
The leftover salad is just as good cold, the next day.