Greek Lentil Salad

Warm lentil salad is a protein-packed alternative side dish to starchy potatoes or rice.  For a pretty presentation, pack the salad in small ramekins, then invert onto plates and garnish with cucumber slice and a halved cherry tomato.

Salad
1 cup green or brown lentils, picked over and rinsed
1 1/2 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup green onions, chopped
1/3 cup fresh dill, chopped

Dressing
1 small clove garlic, peeled
1/2 teaspoon salt
1/2 cup olive oil
1/4 cup lemon juice
1/4 teaspoon pepper

Place lentils in a saucepan, and cover with water.  Bring to a simmer, reduce heat to medium-low, and cook, partially covered, 25 to 30 minutes, or until lentils are tender but not mushy.  Drain.
To make dressing:  Place garlic clove on cutting board.  Sprinkle with salt.  Mash into paste with the side of a chef's knife.  Transfer to a bowl.  whisk in oil, lemon juice, and pepper.
To make salad:  Toss lentils in dressing.  Cool to room temperature.  Stir in cherry tomatoes, cucumber, green onions and dill.

Serves 6

* Vegetarian Times May 2008