Lentil Salad (Ensalada de Lentejas)
25 ingredients · 6 steps · from Cooking Con Claudia
- mexican
- lunch
- salad
- vegetarian
- lentils
- healthy
Ingredients
- lentils
- onion
- 1 garlic clove
- 2 bay leaves
- to taste salt
- 3 tbsp freshly squeezed lime juice
- 2 tbsp olive or avocado oil
- 1 tsp mustard
- 1 tsp honey
- 1 tsp chipotle in adobo
- 1 garlic clove (grated)
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- oregano
- 1/4 tsp ground cumin
- chili powder
- chili flakes
- purple onion
- cucumber
- chile serrano
- tomatoes
- roasted bell pepper
- cilantro
- queso fresco
- avocado
Steps
- Cook lentils with onion, garlic clove, bay leaves, and salt in water over medium-high heat. Bring to boil then reduce to medium and cook 10-15 minutes until tender.
- Drain lentils, remove onion, garlic, and bay leaves. Let cool completely.
- Make dressing: whisk lime juice, olive or avocado oil, mustard, honey, chipotle in adobo, grated garlic, black pepper, smoked paprika, oregano, ground cumin, chili powder, chili flakes, and salt.
- In a bowl, combine cooled lentils, purple onion, cucumber, tomatoes, roasted bell pepper, and cilantro.
- Pour dressing over salad and mix well.
- Top with queso fresco and avocado if desired. Refrigerate 20 minutes before serving.
Recipe extracted by Foodle from “Quick & Easy ENSALADA DE LENTEJAS | Mexican Lentil Salad” by Cooking Con Claudia. Quantities follow the video and may be approximate — watch the original for technique.
