A vibrant and flavorful lentil salad with fresh herbs and a tangy dressing.
Rinse the lentils under cold water.
Rinsing removes any debris and ensures the lentils cook evenly.
In a medium saucepan, combine the lentils with water and bring to a boil.
Use a ratio of 1 part lentils to 3 parts water for optimal cooking.
Reduce the heat and simmer the lentils until tender, about 20-25 minutes. Drain and let cool.
Avoid overcooking to maintain a firm texture.
Chop the tomatoes, green onions, red onion, and red bell pepper into bite-sized pieces.
Uniform sizes ensure even distribution in the salad.
In a large mixing bowl, whisk together the red wine vinegar, olive oil, minced garlic, salt, and pepper.
Whisking emulsifies the dressing for a smooth consistency.
Add the cooked lentils and chopped vegetables to the bowl with the dressing. Toss to combine.
Toss gently to avoid mashing the lentils.
Chop the dill and basil, then sprinkle over the salad. Toss lightly to mix.
Add herbs just before serving for maximum freshness.
Serve the salad in individual bowls or on a platter. Enjoy!
Garnish with extra herbs or a drizzle of olive oil for presentation.
