Ingredients

• 3/4 cup green lentils
• 1 bay leaf
• 1 garlic clove, chopped
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 8 ounces firm tofu, frozen and defrosted (see Cook's Note)
• 3 plum tomatoes, seeded and chopped
• 1 small red onion, chopped
• 2/3 cup fresh, canned, or defrosted corn kernels
• 1/2 cup chopped mint
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra virgin olive oil
• Salt and freshly ground black pepper

Instructions

1. Combine lentils, bay leaf, garlic, basil, and thyme in a saucepan. Add 2 1/2 cups water and bring to a boil over medium-high heat. Cover, reduce the heat, and simmer until the lentils are cooked, 30 to 40 minutes. Remove from the heat, and discard the bay leaf.
2. Tear the tofu into 1/2-inch pieces. Mix it into the hot lentils. Add the tomatoes, onion, corn, and mint, along with the vinegar, lemon juice, and oil. Mix to combine and season to taste with salt and pepper.
3. Serve at room temperature. (The salad will keep for up to 2 days, covered and refrigerated.)