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The Durk Pearson & Sandy Shaw®
Life Extension NewsTM
Volume 6 No.
5 • November-December 2003
Super-Delicious Tomato Recipe: Tomato-Lentil Salad
Now that we are growing tomatoes (the easy way, with self-watering pots), we have lots of delicious fresh tomatoes to eat. This is a wonderful salad (although this one contains no meat, we are not vegetarians or vegans), easy to make and full of healthful ingredients. About 4 servings.
1 cup lentils, picked over and rinsed
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
4 garlic cloves, minced
1/2 tsp ground cumin
Salt and pepper to taste
1 small red onion, diced
1/2 medium yellow bell pepper, diced
1/2 medium red bell pepper, diced
1/4 cup chopped fresh mint
2 cups cherry, grape, or plum tomatoes, halved
6 oz cheese of your choice, crumbled or grated, for garnish
18 olives of your choice for garnish
Place lentils in largish saucepan and cover with water to about 2" above level of lentils. Bring to a boil, reduce heat, and simmer uncovered for 20–30 minutes, until tender or to desired texture. Drain and cool. In a small bowl, whisk together the olive oil, vinegar, garlic, and cumin. Add salt and pepper. Then, in a large bowl, combine the lentils, onion, bell peppers, 1/2 tsp salt and pepper to taste. Dump the ingredients in the small bowl into the large bowl, and toss to mix. Let sit for 20 minutes. Allow to reach room temperature before serving. Garnish with the cheese and olives. Yum!
This recipe is adapted from the recipe on page 92 of You Say Tomato by Joanne Weir, Broadway Books, 1998.
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