Lentil Salad with Tomato and Cilantro

This lentil salad recipe is based on a recipe I found on Epicurious.com, from Gourmet Magazine or August 2005.  Be sure not to overcook the lentils like I did one time - it became delicious lentil soup!

Ingredients:

1 cup dried lentils (preferably small French lentils)

2 large garlic cloves, chopped

1 teaspoon salt, or to taste

2 cups tomatoes, diced (about 3/4 pound)

4 large scallions, thinly sliced

1/4 cup fresh dill or cilantro, chopped

1/4 cup fresh basil, thinly sliced

3 tablespoons balsamic vinegar

2 tablespoons extra-virgin olive oil

1/4 teaspoon black pepper

Preparation:

Bring 4 cups water to a boil with the lentils, garlic, and 1/2 teaspoon salt.  Reduce heat and simmer, uncovered, until lentils are just tender, check after 10 minutes. Drain the lentils and while still hot add tomatoes, scallions, herbs, vinegar, oil, pepper, and remaining 1/2 teaspoon salt, to taste.  Add some additional chopped garlic if desired .