Sunday, July 7, 2013

Nine Days Recipe: Chilled Lentil Salad with Cilantro-Lime Vinaigrette

I've been making versions of this bright, vibrant salad all summer, but it's finally perfect, in my opinion. Lentils are a filling, inexpensive protein, and they hold up to strong flavors like the ones in this kicky vinaigrette. I recommend using whole green lentils for this recipe, not split lentils which are often used for winter soups. Whole lentils, also known as French lentils, cook up very well to an al dente texture, and are just delicious in this crunchy, refreshing main course salad or side for grilled fish


1/2 lb. whole green lentils, boiled to al dente consistency and drained. (While the lentils are boiling in salted water, mix often. Check lentil consistency by tasting after 15 minutes of boiling. Don't allow the lentils to get mushy.)
1/2 large white or red onion, diced
 1/2 can whole sweet corn
2 persian cucumbers or 1/2 large seedless cucumber, peeled and diced 
8-10 sun dried tomatoes, diced
 1 carrot or 1/2 cup of any fresh salad vegetables you have on hand, diced (sugar snap peas, green beans, fresh tomatoes, cabbage, roasted red peppers, etc).
 3 cloves garlic, minced
 1 cup fresh cilantro, roughly chopped

 1/3 cup high quality extra virgin olive oil
 3 tablespoons white wine vinegar
 2 limes, juice only
 2-3 tsp chili powder
 2 tsp ground cumin
 1/4 tsp ground coriander seed
 pepper and salt to taste

 Procedure: Dice all vegetables to approximately the same size. Combine vinaigrette ingredient and taste. Dress the vegetables first to ensure full coating, and the combine with the lentils. Refrigerate for one hour to overnight. Serve chilled, with grilled fish or alone.

1 comment:

  1. Hi Liz,

    I made this dish tonight for supper and just realized I forgot the garlic and cilantro, but even so, it was delicious and I will most likely make it again. I really liked the various colours for I did not then feel I had to make a second dish to get a nice look. We ate it by itself. Thanks!