Lentil Salad

June 12

This salad is very popular with my family. I make extra and eat it all week. (This batch serves 6). In summer serve it cold with BBQ. It goes well with sausage and old-style mustard. In winter you can serve it warm as a meal or a side salad.
Serves 6.

Ingredients:
2 medium shallots or 3 small
1 vegetable bouillon cube
1 ½ cups of lentils, preferable French lentils*
1 dry pint cherry tomatoes (1 small container)**
5 Tablespoons of olive oil
5 Tablespoons lemon juice
Salt and pepper to taste

*French lentils stay firmer during the cooking process. I find regular lentils can turn to soup.
**I like the mixed colored tomatoes to add color to the salad.

Preparation:
Slice the shallots in thin strips. Place 2 Tablespoons olive oil in a deep pot and heat. Once hot, add shallot strips and stir, cooking until transparent. Separately, dissolve the bouillon cube in 2 cups of boiling water.

Once the shallots are cooked, add the boiling bouillon water to the pot. (remember not to ever add cold water to hot oil!) Add two more cups of water to pot and stir. Cook until lentils are soft, stirring occasionally. About 25-30 minutes for French lentils, much less time for regular lentils.

Once lentils are soft, strain away the remaining juice and let cool down. Slice cherry tomatoes in half and stir into cooled lentils.

Dressing:
In a small bowl, combine 5 Tablespoons of lemon juice, 3 Tablespoons of olive oil, salt and pepper to taste. Mix well and pour over lentils. Simple and yummy.