Mexican Lentil Salad

Ingredients

• 1 cup (200g) dried lentils 1 cup (200g) dried lentils
• 2 cups (470ml) water 2 cups (470ml) water
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 yellow bell pepper, diced 1 yellow bell pepper, diced
• 1 cup (150g) cherry tomatoes, halved 1 cup (150g) cherry tomatoes, halved
• 1/2 red onion, finely chopped 1/2 red onion, finely chopped
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
• Juice of 2 limes Juice of 2 limes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 12g
• Fiber: 10g
• Salt: 0.5g

Preparation

1. 1.
   Rinse the lentils under cold water and drain.
2. 2.
   In a medium-sized pot, bring the water to a boil. Add the lentils and reduce heat to a simmer. Cook for 20-25 minutes or until the lentils are tender but still hold their shape.
3. 3.
   Drain the cooked lentils and let them cool.
4. 4.
   In a large bowl, combine the cooked lentils, diced bell peppers, cherry tomatoes, red onion, and cilantro.
5. 5.
   In a small bowl, whisk together the lime juice, olive oil, ground cumin, chili powder, salt, and pepper.
6. 6.
   Pour the dressing over the lentil mixture and toss gently to combine.
7. 7.
   Adjust seasoning if needed.
8. 8.
   Refrigerate for at least 30 minutes to allow the flavors to meld together.
9. 9.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Lentils — Make sure to rinse the lentils thoroughly before cooking to remove any debris. Cook them until they are tender but still hold their shape for the best texture in the salad.

Tips & Tricks

• For added crunch, you can sprinkle some toasted pumpkin seeds or crushed tortilla chips on top of the salad before serving.
• If you prefer a spicier kick, add a finely chopped jalapeno pepper to the salad.
• This salad tastes even better the next day as the flavors have more time to meld together. Consider making it in advance for a quick and delicious meal.

Serving advice

Serve the Mexican Lentil Salad as a refreshing main dish for lunch or as a side dish alongside grilled chicken or fish. It pairs well with a dollop of creamy avocado or a sprinkle of crumbled feta cheese.

Presentation advice

To make the presentation more appealing, garnish the salad with a few sprigs of fresh cilantro and a lime wedge. Serve it in a colorful bowl or on a bed of fresh lettuce leaves for an eye-catching display.