Recipe: Lentil Salad

Khalil shares his recipe for this inexpensive, easy and healthy dish.

by Khalil Hymore

Lentil salad was a staple in our house growing up. Our mom first began to make it, I think, when she learned to cook some of the Middle Eastern dishes that our dad loved. She would make it year round, for holidays or "just because." It is a refreshing salad to eat and it's always better the next day, after the dressing has had a chance to marinate the lentils. I am starting to understand why our mom made it so much--it's inexpensive, easy, and healthy.

Makes 8 servings

• 1/2 pound brown lentils
• 3 large cloves garlic, 2 crushed; 1 minced
• 2 teaspoons kosher or sea salt, plus more for seasoning
• 1 large tomato, chopped
• 1 small red onion, chopped
• 3/4 cup chopped fresh parsley
• 1/4 cup extra-virgin olive oil
• 3 tablespoons lemon juice
• ground black pepper

Place the lentils, 2 crushed garlic cloves, and 2 teaspoons of salt in a pot with 6 cups of water. Bring the lentils to a boil, reduce to a simmer, and cook until they are tender, but not mushy, 20 to 25 minutes. Drain, discarding garlic, and let cool.

Add the remaining ingredients and season with salt and pepper. Chill before serving.