Kim's Lentil Salad with Tomato and Dill
Adapted from Epicurious

















Ingredients
1 cup dried lentils (preferably small French lentils)
3 large garlic cloves, chopped
1 teaspoon salt, or to taste
3/4 lb tomatoes, diced (2 cups)
4 large scallions, thinly sliced (3/4 cup)
1/4 cup chopped fresh dill
1/4 cup thinly sliced fresh basil
9 tablespoons red-wine vinegar, or to taste
1/8 cup extra-virgin olive oil
1/2 teaspoon black pepper or to taste

Directions
   1) Add lentils, garlic and 1/2 teaspoon of salt to 4 cups of water in a heavy saucepan.

   2) Bring water to a boil.

   3) Reduce heat and simmer, uncovered, until lentils are just tender. About 15 to 25 minutes.

   4) Drain in a large sieve, then transfer to a large bowl.

   5) Toss hot lentils with tomatoes, scallions, dill, basil, vinegar, oil, pepper, and remaining 1/2 teaspoon salt, or to taste.

Kim Kahnhauser is the Women’s Foreign Policy Group's director of operations. She oversees programs, membership, mentoring activities, board relations, and overall office operations. There's more about Kim at the WFPG Web site.