Brown lentil salad
This brown lentil salad features a vibrant mix of fresh vegetables and a tangy dressing made with lime juice and fish sauce. It's a quick and nutritious dish, perfect as a hearty side or light main course.
Cook time 0 min
Prep time 10 min
Ingredients:
1 can canned lentils1/2 red onion
1 tomato
1 cup scallions
1 red pepper
2 red hot chili peppers
1 tbsp lime juice
1 tsp fish sauce
1/4 cup coriander leaves
Brown lentil salad is a nutritious and refreshing dish that's perfect for any meal. Packed with a variety of vegetables and a tangy dressing, this salad is not only delicious but also quick and easy to prepare. Whether you're looking for a hearty side dish or a light main course, this salad is sure to please.
Instructions:
- Open the can of lentils and pour them into a colander. Rinse thoroughly under cold running water to remove any excess salt or canning liquid.
- Finely chop the red onion and set aside.
- Dice the tomato into small cubes.
- Finely chop the scallions.
- Remove the seeds from the red bell pepper and dice it.
- If you prefer less heat, remove the seeds from the red hot chili peppers before finely chopping them.
- In a large mixing bowl, combine the rinsed lentils, chopped red onion, diced tomato, chopped scallions, diced red bell pepper, and finely chopped red hot chili peppers.
- In a small bowl, mix together the lime juice and fish sauce until well combined.
- Pour the lime juice and fish sauce mixture over the lentil and vegetable mixture. Mix thoroughly to ensure all the ingredients are evenly coated with the dressing.
- Add the roughly chopped coriander leaves to the bowl and gently toss the salad to distribute the herbs evenly.
- Taste the salad and adjust the seasoning if necessary, adding more lime juice or fish sauce according to your preference.
- Serve the brown lentil salad immediately, or chill in the refrigerator for 30 minutes to allow the flavors to meld further.
This brown lentil salad combines the earthy flavors of lentils with the fresh crunch of vegetables and a zesty dressing. It's a versatile dish that can be enjoyed on its own or as a complement to your favorite main course. With its simple ingredients and easy preparation, this salad is perfect for busy weeknights or weekend gatherings. Enjoy a wholesome, delicious meal that's ready in no time!
Brown lentil salad FAQ:
This brown lentil salad does not require baking. It is served cold or at room temperature after mixing the ingredients.
Since this recipe uses canned lentils, there’s no cooking time involved. If using dried lentils instead, they should be cooked until tender but still firm, usually about 20-25 minutes.
Yes, you can store leftover salad in an airtight container in the refrigerator for up to 3 days. Stir before serving, as ingredients may settle.
A suitable substitute for fish sauce is soy sauce or a vegan alternative like coconut aminos for a similar umami flavor, though the taste will differ slightly.
To adjust the spice level, you can either remove the seeds from the red hot chili peppers for less heat or omit them entirely. For added heat, consider including more chili or a dash of hot sauce.
Cooking Tips:
- Rinse and drain the canned lentils thoroughly to remove excess sodium and any canning liquid.
- Dice the red onion, tomato, red pepper, and red hot chili peppers into uniform pieces for even distribution of flavors.
- For a milder salad, remove the seeds from the red hot chili peppers before chopping them.
- If you prefer a vegetarian version, replace the fish sauce with soy sauce or another vegan alternative.
- Let the salad sit for at least 15 minutes after mixing to allow the flavors to meld together.
- Fresh lime juice is recommended for the dressing, as it adds a brighter, more vibrant flavor compared to bottled lime juice.
Nutrition Facts
4 ServingsCalories 150kcal
Protein 10g
Carbohydrates 27g
Fiber 10g
Sugar 6g
Fat 0.62g
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