Tangy Lentil Salad
Challenge 22This lentil salad is fresh, light, tangy, and flavorful. Easy to prepare, nourishing, and perfect as an appetizer or with tostadas, nachos, or tacos. So refreshing on a hot day that we have it on constant summer rotation!
For a really speedy lentil salad, use ready-to-eat lentils and simply mix the ingredients together. You could have a tangy lentil salad on the table in 5-10 minutes!
This lentil salad is rich in protein, iron, and fiber — did you know that the vitamin C in the lime juice and tomatoes also boosts our iron absorption?
Serve as a Mexican-style lentil salad with tortilla chips, in tacos, or as a simple and nourishing lunch on its own or with crusty bread.
- 1 cup green puy lentils
- 2 tomatoes, diced
- ½ cucumber, diced
- ¼ white or red onion, finely chopped
- 1 avocado, diced
- ¼ cup chopped fresh cilantro (coriander)
- Juice of 2 limes (to taste)
- 1 serrano pepper, finely chopped (optional)
- Salt and pepper, to taste
- A drizzle of olive oil, to taste (optional)
- Place the lentils in a pot with enough water to cover them and cook over medium heat for 15 minutes, or until tender but still firm. Drain and allow to cool. Skip this step if using canned/ready-to-eat lentils.
- In a large bowl, combine the cooled lentils with the tomato, cucumber, onion, avocado, cilantro, and serrano pepper, if using.
- Stir in the lime juice, mix well, and season with salt and pepper to taste.
- Leave your lentil salad to rest for about 10 minutes before serving to allow the flavors to develop.
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