This is actually LOOSELY inspired by a Moro recipe. As in they had a recipe for lentil salad with tomatoes and dill, so I made a lentil salad with tomatoes and dill. Though I have to admit, I’m not entirely sure that I actually read their entire recipe. I’m bad like that.
Lentil salad with roasted tomatoes and herbs
(this one’s going to be reeeaaaal loose, kay? I didn’t take copious notes or anything)
Any small lentil (french, black, spanish, or a mix) cooked until they are just tender. You don’t want them mushy for a salad recipe.
basket of cherry tomatoes
finely chopped shallot
juice from one lemon
salt & pepper
Toss the cherry tomatoes with olive oil and roast them in the oven until just melty and browning.
Rinse and tear the dill and cilantro in nice size pieces. Whole leaves for the cilantro and teeny springs for the dill.
Toss the lentils with olive oil, salt and pepper. Taste. I think the lentils should taste good on their own at this point. Then add the roasted tomatoes and their juice, the herbs (you can add others if you like), shallot and and lemon juice. Taste again. You’ll likely need another dash of olive oil and a bit more salt and pepper, but that’s totally up to you.
Yum. Even yummer the next day.