At a glance
This warm lentil salad comes together quickly around pre-cooked or soaked lentils, so most of the time goes into that first step. While the lentils simmer, you're sautéing onions and tomatoes, then combining everything into a fragrant base that's ready to top with seared Prague ham slices – lunch is on the table in just minutes once the lentils are done.
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Cook the lentils
Soak the lentils in water the day before (or at least a few hours ahead) – they'll cook much faster the next day. If you'd rather skip the soaking and waiting, you can buy pre-cooked lentils instead, which need no soaking and only a brief simmer.
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Sauté the onion
While the lentils are cooking, heat some oil in a larger pot and sauté the roughly chopped onion until nicely golden.
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Add the tomatoes
Add the tomatoes to the onion. Halve cherry tomatoes, or cut larger tomatoes into chunks. Stir together and let everything heat through for about five minutes.
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