Inn at Ellis River’s Dill, Lentil, Tomato and Cucumber Salad

Featured at the first Inn to Inn Herb Tour in 2009, this summertime side dish also makes a great appetizer when served with toasted pita triangles.

Ingredients

• 1 small to medium cucumber, peeled, seeded and diced
• 1 cup dried small French lentils
• 1 ½ teaspoons garlic, minced
• 1 teaspoon salt
• 2 cups cherry tomatoes, quartered
• 4 scallions, sliced thinly
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh basil, finely chopped
• 3 tablespoons balsamic vinegar
• 1/4 cup extra virgin olive oil
• ½ teaspoon freshly ground black pepper

Directions

Peel and seed cucumber and cut into ½ inch dice. Sprinkle cucumber lightly with ½ teaspoon salt and set aside. Combine 4 cups water, lentils, garlic, and ½ teaspoon salt in a two quart saucepan and bring to a boil. Reduce heat and simmer, uncovered, until lentils are just tender, about 15 to 25 minutes. Drain cucumber and pat dry. Drain lentils. In a large bowl, combine tomatoes, cucumber, scallions, dill, basil, vinegar, oil, and pepper. Toss in hot lentils and allow to cool to room temperature.

Yield: 4 – 6 servings as a side dish or may be served as a dip with toasted pita triangles.