Prep time: 20 to 25 minutes
Serves: 4 to 6 (as a side dish)
How many of you love lentils? FYI, lentils been around for about 13,000 years and are an important staple o the Mediterranean diet. You can find different varieties of lentils that range in color – orange, brown, black, yellow and green.
For this recipe, I prefer the green variety. After cooking for a few minutes, the lentils are combined with tomatoes, garlic, parsley and olive oil. Pretty healthy, right? Check it out…
Ingredients:
4 medium tomatoes
1 medium yellow or white onion
2 cloves garlic
3 to 5 tablespoons extra virgin olive oil
8 ounces green lentils, soaked in cold water for 3 to 4 hours
Salt and ground black pepper, to taste
2 to 3 tablespoons chopped Italian, flat-leaf parsley
Directions:
1. Cut tomatoes in half; discard seeds and pulp.
2. Chop tomato flesh into ¼-inch pieces; set them aside in a small bowl.
3. Finely chop the onion; set it aside in a separate bowl.
4. Peel the garlic cloves and split them open; remove & discard the hearts.
5. Using a garlic crusher, crush the garlic over the chopped onion in bowl; set aside.
6. In a 12-inch skillet, heat 3 to 4 tablespoons of the olive oil (do not let it smoke).
7. Using a wood spoon, stir in the chopped onions and garlic mixture.
8. Stir fry the onion-garlic mixture over medium-high heat for 2 minutes or until onions are translucent.
9. Add the chopped tomatoes and cook for 1 to 2 minutes, stirring occasionally.
10. Meanwhile, drain the soaked lentils in a colander; add them to the tomato mixture in skillet.
11. Cover the lentil mixture with cold water.
12. Bring the lentil mixture to a boil and cook it for 15 to 20 minutes on medium heat (it should simmer-boil). Stir occasionally.
13. After 15 minutes, stir in the salt and pepper; taste the lentils. If lentils are a little raw, cook them for an additional 5 minutes.
14. After 5 minutes, taste the lentils and adjust seasonings. They should be cooked. If not, cook lentils 2 to 4 minutes longer.
15. Transfer the cooked lentil mixture to a colander set over a bowl.
16. Let the lentils drain and cool for about 30 minutes.
17. After 30 minutes, transfer the lentil salad to a porcelain or glass bowl; stir in the chopped parsley. Taste and, if preferred, add a little more olive oil.
18. Serve this lentil salad as a side dish to chicken, meat or fish. Alternatively, it can be served alongside other vegetables.
Text & Photograph of Lentil & Tomato Salad ©2014 Nancy DeLucia Real
Photograph of Lentil Varieties ©2014 en.wikipedia.org
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
