Tomatoes, cilantro and green onion

So, using Bayless’ recipe as a mental map, Epicurious.com’s Lentil Salad with Tomato and Dill recipe as a visual guide, I created Lentil Salad with Tomato & Cilantro.

Finished Lentil Salad with Cilantro and Tomato

This is a very simple and healthy recipe to accompany all sorts of meals. I highly recommend sautéing chayote, a Mexican squash, to accompany it, and/or serving the salad on top of baby spinach. A number of other vegetables, especially ones that retain a crispness or solidity but don’t have an overpowering flavor, would go well with the salad too. And by all means, substitute (or combine) a preferred herb for the cilantro (parsley, dill, basil, etc).

In any case, without further ado, here is the recipe. With Epicurious’ proportions in mind, I aimed for 4-6 hearty side dish portions.

1.5 cups dry lentils (I used standard green lentils)
6 cups water (or broth of choice)
2 cloves garlic (chopped or crushed through a press)
3/4-1 pound tomatoes, diced (I used grape tomatoes)
Large bunch cilantro, stems removed and roughly chopped
5 large green onions, chopped
1/3 cup olive oil
1/4 cup white wine vinegar
salt and pepper to taste

Over high heat, bring water, lentils, garlic and salt to a boil. Reduce heat to maintain a simmer, uncovered, until lentils are firm but tender, about 15 minutes.

While lentils are cooking, prepare and combine tomatoes, garlic, cilantro and green onion in a bowl. Add oil, vinegar pepper and salt, mixing well. Time saving tip: Combine in your serving dish. You can do this step a few hours ahead of time, simply cover ingredients and keep in the fridge.

When the lentils are finished, drain the water thoroughly and while still hot combine with the other ingredients. Mix well and taste; add salt and pepper to taste. Serve hot or room temperature. Garnish with additional cilantro or serve on a bed of spinach.

Dry green lentils waiting to be cooked

Bon appétit!