Lentil Salad with Tomato and Dill

Serves 4 to 6 as a side dish

1 cup dried lentils (preferably small French lentils)
1 large garlic clove, chopped
1 teaspoon salt, or to taste
¾ lb. tomatoes, diced (2 cups)
4 large scallions, thinly sliced (3/4 cup)
¼ cup chopped fresh dill
¼ cup thinly sliced fresh basil
3 Tablespoons red-wine vinegar, or to taste
¼ cup extra-virgin olive oil
¼ teaspoon black pepper

Bring 4 cups water to a boil in a 2-qt. heavy saucepan with lentils, garlic and ½ teaspoon salt, then reduce heat and simmer, uncovered, until lentils are just tender, 15 to 25 minutes. Drain in a large sieve, and then transfer to a large bowl. Toss hot lentils with tomatoes, scallions, dill, basil, vinegar, oil, pepper and remaining ½ teaspoon salt, or to taste.