Lentil Salad With Cumin Lime Dressing [Video Recipe]

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Monique Nelson

Founder at Choose to Cook
Monique Nelson is the founder, chief organizer and editor at Choose To Cook, and is highly motivated to help people of the world take charge of their health through simple and delicious nutritional changes.
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Full disclosure, I did not create this video. Those are not my arms with the artistic tattoos, nor do I have such impressive knife skills.

However, I do have ownership of this video, and this salad is genuinely delicious with my full stamped of drool-worthy approval.

This Lentil Salad With Cumin Lime Dressing is hearty, let me tell you. Fill your plate (or bowl) with caution, because with all those beans and lentils, a little goes a long way. If you’re looking for ways to vary your protein intake, this is a great place to start!

Lentil Salad With Cumin Lime Dressing

Ingredients

For the Salad

  • 100 g Cannellini Beans
    • If dry, soak overnight and then cook for 1.25 hours
    • If using canned beans, just give them a good rinse before using
  • 100 g Green Lentils
    • Soak overnight and then cook for 30 minutes
  • 2 Green Bell Peppers, diced
  • 1/2 Yellow Bell Pepper, diced
    • Let’s be honest, I used the whole thing. There is no such thing as too much bell pepper…
  • 150 g Cherry Tomatoes, halved

For the Dressing

  • Juice of 1 Lime
  • 6 tbsp of Olive Oil
  • 1 tbsp of Dijon Mustard
  • 1 Garlic Clove, chopped
    • I took a lot of time to dice my garlic quite fine, and then I remembered how much I love garlic and realized it didn’t need to be so little. I would advise you to chop according to your own raw garlic threshold. Would biting into a big chunk be frightful or a surprise delight?
  • 1/2 Onion, diced
    • Again, I used the whole thing, but this did make for a fragrant salad!
  • 1 tbsp Dried Oregano
  • 1 tsp Cumin
  • Dash, sprinkle or pinch of salt, to taste

Directions

  • Add all the Salad ingredients to a bowl
  • Add all the dressing ingredients to another, smaller bowl
  • Whisk the dressing well
  • Add dressing to the salad bowl and toss everything to combine
  • Bonus points if you can toss like a chef in a movie without dropping most of it on the floor!

NOTE: the dried plant he taps into the salad at the end, that’s the cumin. I used regular dried cumin from my pantry. Honestly, next time I think I’m going to use ground cumin because, as much as I love the flavour, I’m not in love with seeds themselves. Personal choice!

Lentil Salad With Cumin Lime Dressing – Leftovers Guide

So, my go to for any type of salad like this is to spread some hummus onto a wrap, fill it with the salad goods, bundle it up and toast it a bit in a frying pan.

I have another tip, however, for this one. I haven’t tried it yet, but it’s on my list and I have a feeling it will be epic: make a veggie pot pie out of it. Sounds good right!?

 

 

 

Post Author: Monique Nelson

Monique Nelson is the founder, chief organizer and editor at Choose To Cook, and is highly motivated to help people of the world take charge of their health through simple and delicious nutritional changes.

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