Lentil Salad With Tomato And Dill

• 1 cup dried lentils (preferably small French lentils)
• 1 large garlic clove, 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
• 3 tablespoons red-wine vinegar, or to taste
• 1/4 cup extra-virgin olive oil
• 1/4 teaspoon black pepper

1. Bring 4 cups water to a boil in a 2-quart heavy saucepan with lentils, garlic, and 1/2 teaspoon salt, then reduce heat and simmer, uncovered, until lentils are just tender, 15 to 25 minutes. Drain in a large sieve, then transfer to a large bowl.
2. Toss hot lentils with tomatoes, scallions, dill, basil, vinegar, oil, pepper, and remaining 1/2 teaspoon salt, or to taste.

garlic, salt, tomatoes, scallions, dill, fresh basil, redwine vinegar, extravirgin olive oil, black pepper

Taken from www.epicurious.com/recipes/food/views/lentil-salad-with-tomato-and-dill-232495 (may not work)