Lentil salad with tomato and dill from Gourmet Magazine, August 2005 (page 49) by Shelley Wiseman

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Notes about this recipe

  • aeader on July 12, 2020

    The flavors were great but there was too much liquid (and my tomatoes weren't even that juicy). I used regular brown lentils but it would be better with French green lentils, and I'd use 2c lentils next time. I ended up adding some fregola/Israeli couscous which absorbed the extra liquid and made it more of a main course for lunch. Would make this again.

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