Lentil Salad


Introduction: Embark on a culinary journey with our tantalizing Lentil Salad, a harmonious medley of wholesome ingredients that promises to delight your taste buds and nourish your body. Bursting with vibrant colors, bold flavors, and nutrient-rich goodness, this salad is a celebration of fresh produce and culinary creativity. Join us as we delve into the art of crafting this delectable dish, perfect for any occasion, from casual lunches to elegant dinner parties.

Recipe Details:

  • Yield: Serves 4
  • Preparation Time: 15 minutes
  • Cooking Time: 15 minutes
  • Total Time: 30 minutes

Ingredients:

  • ½ Cup Uncooked Brown Lentils (Saboot Masoor dal)
  • 1 Cup Chopped English Cucumber
  • ⅓ Cup Chopped Red Pepper
  • ⅓ Cup Chopped Yellow Pepper
  • ½ Cup Chopped Tomato (Seeds removed)
  • ¼ Cup Chopped Red Onion
  • ¼ Cup Chopped Cilantro and Mint
  • ¼ Cup Chopped Jalapeno

For the Dressing:

  • 2 Tbsp Extra Virgin Olive Oil (optional)
  • 1 Tsp Dijon Mustard
  • ¼ Tsp Red Pepper Flakes
  • 1 Tsp Maple Syrup
  • 1 Tbsp Lime or Lemon Juice
  • ¼ Tsp Salt

Instructions:

  1. Prepare Lentils:
    • Rinse lentils under cold running water.
    • In a pan, combine lentils with 3 cups of water and ½ tsp of salt.
    • Bring to a boil, then reduce heat and simmer for 12-13 minutes until lentils are tender yet firm. Avoid overcooking.
    • Strain cooked lentils and allow them to dry completely in a strainer.
  2. Prepare Vegetables:
    • Chop English cucumber, red pepper, yellow pepper, tomato, red onion, cilantro, mint, and jalapeno.
  3. Prepare Dressing:
    • In a small bowl, whisk together olive oil (if using), Dijon mustard, red pepper flakes, maple syrup, lime or lemon juice, and salt until well combined.
  4. Assemble Salad:
    • In a large mixing bowl, combine cooked and cooled lentils with chopped vegetables.
    • Drizzle the prepared dressing over the salad and toss gently to coat all ingredients evenly.
  5. Chill and Serve:
    • Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
    • Serve chilled and enjoy the vibrant flavors and textures of this delightful lentil salad.

Additional Tips:

  • For added protein, toss in some cooked chickpeas or grilled tofu.
  • Customize the salad by adding your favorite vegetables or herbs.
  • Adjust the seasoning and sweetness of the dressing to suit your taste preferences.
  • This salad can be prepared ahead of time and stored in the refrigerator for up to 3 days.

Conclusion: In conclusion, our Lentil Salad is a testament to the beauty of simple yet flavorful cooking, showcasing the versatility of lentils and the abundance of fresh produce. Whether enjoyed as a light lunch, a side dish, or a main course, this salad offers a delicious and nutritious option that will satisfy both your palate and your appetite. So, gather your ingredients and treat yourself to a culinary masterpiece that celebrates the goodness of nature’s bounty.


Lentil Salad

INGREDIENTS:
½ Cup Uncooked Brown Lentils/ Saboot Masoor dal
1 Cup Chopped English Cucumber
⅓ Cup Chopped Red Pepper
⅓ Cup Chopped yellow Pepper
½ Cup Chopped Tomato(Remove the seeds)
¼ Cup Chopped Red Onion
¼ Cup Chopped Cilantro and Mint
¼ Cup Jalapeno,chopped
For the dressing
2 Tbsp Extra virgin olive oil(optional) You can make this without oil as well.
1 Tsp Dijon mustard
¼ Tsp Red Pepper Flakes
1 Tsp Maple Syrup
1 Tbsp Lime/Lemon Juice
¼ Tsp Salt
INSTRUCTIONS:
Wash lentils under running tap water .
In a pan combine lentils with 3 cups of water and ½ tsp of salt .
Bring it to a boil and turn down the flame low.
Cook it for 12-13 minutes for till they are tender and firm .Remember you dont need to to cook it mushy .
Strain the lentils after cooking. Leave it on the strainer to make sure its totally dry .
Chop all the vegetable .
Whisk everything required to make dressing .
Mix everything together and drizzle dressing on top of it .
Mix it nicely and keep it in the fridge for flavours to get mixed up..
Serve and enjoy.