I am quite a big fan of lentils, and although they are often considered a typical winter dish (be it as an Indian dal or lentil soup), I often eat them as a light salad in summer. It is very quick and easy to prepare and easily survives in the fridge for a day or two. I prefer to use the small, green De Puy lentils, which have a slightly nuttily taste, or alternatively black Beluga ones. Both varieties might be difficult to get, so if you can’t find them, use regular green or brown ones. Quantities are relatively arbitrary in this case, just use how much feels right.
Cook the lentils (about 50g per person) until they are done but not overcooked, and let them cool down. Cut tomatoes, cucumber and onions in very small cubes, chop a good load of fresh mint and mix everything with the lentils. Prepare a vinaigrette (olive oil, lemon juice (2:1), salt and pepper) and add to the lentil salad. Let everything marinate for at least and hour in the fridge. Remove about half an hour before serving so that the salad isn’t too cold when eating it.
Alternatively, if you prefere a rather Asian style salad, replace tomatoes, cucumber, onions and mint with lemon grass, grated fresh ginger and finely chopped fresh coriander leaves.
Serve with baguette or any kind of flat bread.