Tomato and corn salad with lentils

Ingredients:

• 1 cup small green lentils
• 2 cloves garlic, peeled
• 2 tsp lemon zest + 1/4 cup freshly squeezed lemon juice
• 2 tbsp. l. olive oil
• 2 cups cherry tomatoes, quartered
• 3/4 cup chopped green onions (white and light green parts only)
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh dill, chopped
• 1 fresh cob of corn, kernels removed from cob

Preparation:

1. Place the lentils, garlic, and 4 cups of water in a large, heavy-bottomed saucepan. Bring to a boil and reduce heat. Simmer until the lentils are tender, about 15 minutes. Drain, discarding the garlic cloves, and set aside to cool to room temperature. Lentils can be prepared 1 day in advance and combined with the dressing and other ingredients just before serving..
2. In a bowl, combine lemon juice and olive oil. Add tomatoes, onion, basil, dill, corn, and cooled lentils. Season with salt and pepper. Add lemon zest and mix well. Serve the salad chilled. chicken in sour milk batter.