Tomato and lentil salad

Delicious tomato and lentil salad bursting with flavors and textures. Perfect balance of freshness and heartiness. Easy to make and satisfying to taste buds.

Ingredients:

• 1 cup small green lentils
• 2 cloves garlic, peeled 
• 2 teaspoons lemon zest plus 1/4 cup freshly squeezed lemon juice 
• 2 tablespoons olive oil 
• 2 cups cherry tomatoes, quartered 
• 3/4 cup sliced scallions (use pale green and white parts only)
• 1/4 cup fresh basil, chopped 
• 1/4 cup fresh dill, chopped 
• 1 ear fresh corn, kernels cut off the cob 
• Salt and freshly ground black pepper

Instructions:

1. Combine the lentils, garlic and 4 cups of water in a large sturdy pot. Heat until boiling, then lower the heat for it to simmer. Cook until the lentils are tender, approximately 15 minutes. Drain the lentils, remove the garlic, and let them cool down to room temperature.
2. In a bowl, mix the lemon juice and olive oil until blended. Include the tomatoes, scallions, basil, dill, corn and the now-cooled lentils. Season with salt and pepper. Sprinkle lemon zest and mix well to ensure an even distribution of ingredients.
3. You can serve this dish chilled or at room temperature. It can be prepared a day in advance.

Summary:

• Calories: 939 kcal
• Fat: 31 g
• Protein: 44 g
• Carbs: 134 g
• Potassium: 2385 mg
• Magnesium: 170 mg