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Lentil Salad with Tomato and Dill

['1 cup dried lentils (preferably small French lentils)', '1 large garlic clove, chopped', '1 teaspoon salt, or to taste', '3/4 lb tomatoes, diced (2 cups)', '4 large scallions, thinly sliced (3/4 cup)', '1/4 cup chopped fresh dill', '1/4 cup thinly sliced fresh basil', '3 tablespoons red-wine vinegar, or to taste', '1/4 cup extra-virgin olive oil', '1/4 teaspoon black pepper']

Bring 4 cups water to a boil in a 2-quart heavy saucepan with lentils, garlic, and 1/2 teaspoon salt, then reduce heat and simmer, uncovered, until lentils are just tender, 15 to 25 minutes. Drain in a large sieve, then transfer to a large bowl.
Toss hot lentils with tomatoes, scallions, dill, basil, vinegar, oil, pepper, and remaining 1/2 teaspoon salt, or to taste.

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