Lentil Salad with Tomatoes and Watercress

Ingredients

• Vinaigrette:
• 2 tablespoons balsamic vinegar
• 1 tablespoon minced capers, drained
• 1 garlic clove, minced
• 2 tablespoons extra-virgin olive oil
• Salad:
• 1 1/3 cups petite green or brown lentils
• 2 bay leaves
• 1/2 cup finely chopped celery, with some leaves
• 1/2 cup finely chopped red onion
• 1/4 cup chopped fresh flat-leaf parsley
• 1/2 teaspoon salt
• 12 cherry tomatoes, halved
• 1/4 cup chopped fresh chives, divided
• 4 cups trimmed watercress

Preparation

1. To prepare vinaigrette, whisk together all ingredients. Add salt and black pepper to taste.
2. To prepare salad, combine 4 cups water, lentils, and bay leaves in a medium saucepan; bring to a boil. Reduce heat; simmer 18 to 20 minutes. Drain; discard bay leaves. Gently stir together lentils, celery, onion, parsley, and salt. Add tomatoes and 2 tablespoons chives. Drizzle with vinaigrette; toss gently to coat. Divide watercress evenly among 6 plates; top with 3/4 cup lentil mixture. Top with remaining 2 tablespoons chives.