Lentil Salad
Description
Everyone will be surprised at how good this dish is. It's prepared with already cooked lentils, canned and cherry tomatoes, avocado, jalapeños and seasonings.
Ingredients
2 1/2 c. cooked, cooled small green, brown, or black lentils
28 oz. can whole tomatoes
1/2 large white onion or 1 small white onion, chopped
1 - 2 fresh jalapeños, to taste, chopped
2 cloves garlic, chopped
1 c. chopped fresh cilantro leaves, divided
1 t. kosher salt
1/2 t. black pepper
freshly squeezed juice from 1 lime, plus more to taste
1 large firm, ripe avocado, diced
2 c. cherry or grape tomatoes, halved or quartered
hot sauce, to taste
tortilla chips, for serving
Directions
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Place a strainer set over a bowl to catch tomato juices; pour the canned tomatoes into the strainer. If the tomatoes are whole and intact, press on them a little to release more juices.
Place the onion, jalapeños, and garlic in a blender or food processor; pulse in short bursts until smaller. Add about two-thirds of the cilantro, drained tomatoes, salt, and juice of 1 lime; pulse until tomatoes are well-chopped, but not totally smooth.
When making salsa for scooping up with chips, add some of the reserved tomato juices, 1 T. at a time, if the mixture is very thick, but for dressing the lentil salad, it shouldn't be very thin.
Adjust seasonings so that it’s robust enough to dress the lentils, adding salt, pepper, and more lime juice, to taste, as needed.
Place lentils in a big bowl. Use your fingers to break up any clumps. Add 1 1/2 c. tomato mixture to the lentils; stir. Add more salsa, to taste, up to a full 2 cups. Season with salt and pepper, to taste. Add more lime juice, if desired. Add avocado, tomatoes, and remaining cilantro; stir gently to combine.
Serve with hot sauce and tortilla chips, if desired.
4-6 servings.