Lentil Salad with Tomato and Dill

My cousin found this recipe and said it made a delicious, light summer meal. She also added a bit feta cheese to make it a little more substantial for dinner.

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INGREDIENTS:

1 cup dried lentils (preferably small French lentils)

1 large garlic clove, chopped

1 teaspoon salt, or to taste

3/4 lb tomatoes, diced (2 cups)

4 large scallions, thinly sliced (3/4 cup)

1/4 cup chopped fresh dill

1/4 cup thinly sliced fresh basil

3 tablespoons red-wine vinegar, or to taste

1/4 cup extra-virgin olive oil

1/4 teaspoon black pepper

See the entire recipe and directions at Epicurious.