Monday, July 21, 2008

Lentil Salad with Cilantro and Lime

On Friday my co-experimenter extraordinaire Kat told me about a lemony lentil salad she had just made, and when I peered into my fridge and saw the lime and the cilantro, I knew at once what had to be done. And here it is:

- 1 cup dried lentils
- 3 cups water

- 3 tbsp. olive oil
- 1/4 cup lime juice
- 1 tsp. cumin
- salt

- 1 onion, finely chopped
- 1 yellow or red (or orange!) bell pepper, diced
- handful of cherry tomatoes, halved
- handful of chopped cilantro

Cook the lentils. In a big bowl, mix the dressing (middle 4 ingredients). Add the veggies, then the drained lentils, and let this sit in your fridge for a while to marinade. Taking a bite of this refreshing stuff is like dipping your big toe into a bucket of ice water...ahhhhhh.


Lily-Anne said...

I shall be writing you from wherever I may be with any ingredients or means of cooking I might encounter that you'd be able to tweak. I'm so excited to eat all this stuff when I get a kitchen-on-the-run. You'd better be feeding me when I come back to you. If you can find them, try putting mangosteens in your salads. You remember, the purple-skinned white segmented fruit? Tastes really nice with spinnachy concoctions and sweet/sour dressings.

Evie said...

Lilifer I miss you!! And OF COURSE i shall cook for you when you come back. Can I lure you back to me with tasty treats??

Luna said...

oh!! i made my lentil salad again, and this deliciousness increased by 300%. instead of plain salt water, boil the lentils with garlic, a bay leaf, and a little bit of chicken broth added in. and i think using vinegar instead of lemon improved the flavor a lot - the fragrance of the lemon, yummy as it is, covered up the meaty lentil taste.

Evie said...

oh excellent! thanks for sharing, i'll have to give it a whirl soon