French green lentils or black Beluga lentils are the best varieties to use for lentil salads because they have lots of flavor and they hold their shape when cooked.

　　

Ingredients

4 servings

　　1 cup lentils

　　1 tablespoon red wine vinegar

　　Salt

　　Fresh-ground black pepper

　　3 tablespoons extra-virgin olive oil

　　1/4 cup thinly sliced scallions or 3 tablespoons finely diced shallot

　　3 tablespoons chopped parsley

　　

Step 1

Sort and rinse: 1 cup lentils.

　　

Step 2

Cover with water by 3 inches and bring to a boil. Turn down to a simmer and cook until tender all the way through (adding more water if necessary), about 30 minutes. Drain and reserve 1/2 cup of the cooking liquid. Toss the lentils with: 1 tablespoon red wine vinegar, Salt, Fresh-ground black pepper.

　　

Step 3

Let sit for 5 minutes. Taste and add more salt and vinegar if needed. Add: 3 tablespoons extra-virgin olive oil, 1/4 cup thinly sliced scallions or 3 tablespoons finely diced shallot, 3 tablespoons chopped parsley.

　　

Step 4

Stir to combine. If the lentils seem dry and are hard to stir, loosen them with a bit of the reserved cooking liquid.

　　

Variations

Step 5

Add 1/2 cup diced cucumber.

　　

Step 6

Dice very fine 1/4 cup each of carrot, celery, and onion. Cook until tender in a couple spoonfuls of olive oil. Cool and stir into the salad in place of the scallions or shallots.

　　

Step 7

Garnish with 1/2 cup crumbled goat or feta cheese.

　　

Step 8

Toast and crush 1/2 teaspoon cumin seeds and add to the salad. Substitute cilantro for the parsley.

　　

Step 9

Dice 1/4 cup flavorful sweet peppers, season with salt, and let stand to soften. Stir in with the scallions or shallots.

　　The Art of Simple Food