Warm lentil salad is a protein-packed alternative side dish to starchy potatoes or rice. For a pretty presentation, pack the salad in small ramekins, then invert onto plates and garnish with a cucumber slice and a halved cherry tomato.

Serves 6

Ingredients

Salad:
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

Directions:

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.

To prepare 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.

To make salad: Toss lentils in Dressing. Cool to room temperature. Stir in cherry tomatoes, cucumber, green onions, and dill.