Ingredients
- 1 cup dry lentils
- 1 cup chicken broth
- water to cover
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 1 teaspoon minced garlic
- 1 (14 ounce) can diced tomatoes, drained
- 1 teaspoon salt
- 1 tablespoon balsamic vinegar
What Makes This Recipe Special
Pro Cooking Tips
- Use green or brown lentils as they hold their shape better in salads.
- Let the lentils cool completely before mixing to keep the salad fresh and crisp.
Step 1
Put the lentils and chicken broth in a pot, then add just enough water to cover them. Bring it to a gentle simmer and let the lentils cook for about 25 minutes, until they're tender but still holding their shape. Keep an eye on them and add a bit more water if they start to dry out.
Step 2
While the lentils are cooking, melt the butter in a pan over medium heat. Toss in the onion and cook it until it’s soft and starting to brown, around 5 minutes. Add the garlic and sauté for just about 30 seconds until fragrant.
Step 3
Once the lentils are ready, pour them along with their cooking liquid into the pan with the onions and garlic. Fold in the tomatoes gently. Season everything with a pinch of salt and splash in some balsamic vinegar, stirring carefully to combine. Serve the salad warm and enjoy!
