Small Bites

Ann Shaw of  Croton-on-Hudson says “My friend Linda has been making a version of this lentil salad for years.  I’ve changed her recipe to take advantage of the herbs and vegetables from my garden and the farmers’ market.”
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The recipe, after the jump.

1 cup dried lentils (picked and washed)
1 medium onion, peeled
2 carrots (one peeled and cut in half, the other cut into 1 inch matchstick pieces)
2 cloves of garlic, (one peeled and whole, one minced     finely)
1 shallot (finely minced)
1/4 cup chopped fresh dill (cilantro works well too – or parsley for that matter)
1 lemon (juice and zest or to taste)
1/4 cup of fruity, full flavored olive oil
Salt and pepper to taste
3 scallions thinly sliced (about 1/2 cup)

Bring 4 cups of water to a boil in a 2 quart heavy saucepan with lentils, whole onion and whole carrot, then reduce heat and simmer (uncovered) until lentils are just tender.
Drain and toss with all of the remaining ingredients except dill.
Refrigerate until it is no longer warm, then add dill and adjust seasonings.
This is best at room temperature, but it is good cold too.

Serves 4 – 6