Another easy make-ahead recipe. Here are some varieties of tomatoes you can still plant in June (in most parts of the Northern Hemisphere), and this is a great variety of cilantro to grow in the warmer months.
Photo by Shaun Chapman
- 2 cups green or brown lentils
- 3 tablespoons white-wine vinegar
- 1 1/4 cups water
- 1/2 teaspoons salt
- 1/4 cup olive oil
- 1 large garlic clove, minced
- 1/2 cup finely chopped fresh cilantro leaves
- 2 cups cherry tomatoes, halved
- 1/4 pound feta, crumbled
Simmer lentils in water until tender, about 15 minutes. Drain them and then transfer lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste. Cool lentils completely.
In a small bowl whisk together garlic, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste. Stir dressing into lentils. Chill for at least 3 hours but up to 24 (the more the better!).
Just before serving, stir in cilantro, tomatoes, and season with salt and pepper.
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