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This recipe was inspired by the one here (for cooking the lentils) and the one here (one of my favorites). The dressing is so good - I'd definitely make it again for a regular green salad!
Lentil Salad with Cilantro-Cumin Dressing
(The side dish is Simple Cauliflower from 101 Cookbooks - a recipe we just discovered and have made twice in the last week, just because it's so good.)
(The side dish is Simple Cauliflower from 101 Cookbooks - a recipe we just discovered and have made twice in the last week, just because it's so good.)Ingredients:
2 c. dry lentils
1 small onion, peeled and halved
1 t. minced garlic
1 bay leaf
salt and pepper
3/4 c. cilantro leaves, unpacked
1/2 c. olive oil
1/2 c. lime juice
1 T cumin (I used a little more because I'm a cumin fanatic)
salt to taste
3 small, or two large, multi-colored bell peppers, diced
1 (4-oz.) can diced fire-roasted green chiles
1 (14-oz.) can corn kernels
a bunch scallions, chopped (save the white part for another recipe)
Directions:
2 c. dry lentils
1 small onion, peeled and halved
1 t. minced garlic
1 bay leaf
salt and pepper
3/4 c. cilantro leaves, unpacked
1/2 c. olive oil
1/2 c. lime juice
1 T cumin (I used a little more because I'm a cumin fanatic)
salt to taste
3 small, or two large, multi-colored bell peppers, diced
1 (4-oz.) can diced fire-roasted green chiles
1 (14-oz.) can corn kernels
a bunch scallions, chopped (save the white part for another recipe)
Directions:
- Put the lentils, onion, garlic, bay leaf, salt, and pepper in a large pot. Cover with 1 1/2-2 inches water and bring to a boil.
- Reduce heat to a simmer and cover. Cook for 30 minutes, or until lentils are tender. Drain if necessary.
- While waiting for water to boil, start the dressing: blend cilantro and olive oil in a food processor. Leave at room temperature while lentils are cooking so that the cilantro infuses the oil.
- Chop peppers and scallions.
- While lentils are draining, finish the salad dressing: add lime juice and cumin to the food processor and blend well. Add salt to taste.
- Combine drained lentils, vegetables, and dressing. Season with salt as needed. Chill for at least 30 minutes.
looks really good! I'LL TRY IT.
ReplyDeleteMom - hope you enjoy it! I was thinking that if I make it again, it would be nice to mix some chopped cilantro into the salad, too.
ReplyDeleteI LOVE cilantro. I'll have to try this.
ReplyDeletewe had the lentil salad last night - loved it. Ours looked awful - I'd used orange lentils because that's what I had - they fell apart so it looked like mush, but the taste was wonderful! I'll definitely do again.
ReplyDeleteTell me about your "top health blogger" button on the left of your blog...