Sunday, February 7, 2010

Lentil, Caper and Cherry Tomato Salad

As I have mentioned before, I'm not a fan of gloppy bland lentil soup, but this is tangy and fresh and delicious! It's also very quick, and the ingredients are very flexible.

1 cup French green lentils
Juice of one lemon, or 1-2 Tbs vinegar (whatever kind sounds good)
2 Tbs olive oil
1 Tbs capers
1 shallot, or 1 clove garlic, minced
A few handfuls of cherry tomatoes, cut in quarters
Salt and pepper to taste

Boil the lentils in plenty of water until just tender, about 15 minutes. Don't be horrified if the water turns black while they are cooking, this is normal - just drain well and rinse with cold water to cool them off. Toss the lentils with the remaining ingredients.
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