I stuck my nose up at my Dad’s lentils for a long time.  When we were traveling through France, the smell of lentils cooking (along with his fishy bouillabaisse) would send us little kiddies running upstairs. But of course, now that I’m  grown up (at least a little bit), it’s one of my favourite dishes.  So healthy, so easy to make, so fresh, and the perfect simple dish to eat on your sunny balcony when things just seem so crazy in this world. Maybe it sounds silly, but making this salad made me feel close to home, and in the wake of the tragic news in America this week, it was comforting. 
Dad’s du Puy Lentil Salad
Du Puy lentils are the best ones out there, or at least the best for salads, since they maintain some crunch and some bite.  (If you don’t believe me, go ask David Lebovitz.)

Serves about 4 (as a side dish, or 1, if you plan on eating these lentils all week…I did!)

1 cup lentils
About 12 cherry tomatoes
1 onion
As many garlic gloves as you like (my Dad likes to chop up a ‘mess’ of garlic)
about 2 tbsp of lemon juice
3 tbsp of olive oil
a handful of chopped cilantro
(And if you have some Spanish paprika around, toss a pinch on top!)

Cook your lentils, chop your veggies, drizzle on the lemon juice and the olive oil, garnish with your cilantro, and enjoy. Thanks, Dad!