2 cups diced tomatoes

1 chopped onion

1 finely minced garlic clove

¼ cup chopped fresh dill

¼ cup chopped fresh basil

2 tablespoons red wine vinegar

¼ cup olive oil

1 cup vegetable broth

3 cups water

 

Measure cup of lentils, pick through them to remove debris and rinse the lentils. Boil broth and water mixture before adding lentils. Reduce to a simmer and cook lentils until they are just tender, about 20 minutes. Meanwhile prepare the veggies by dicing, mincing or chopping them. When lentils are cooked, strain the water from them and toss in a bowl with dill, basil, veggies, oil and red wine vinegar. Taste the lentil salad and add salt and pepper to taste. Serve warm or chilled.