When using lentils in a salad, it is important not to overcook them. The brown lentils typically available in Mexico retain their shape better than other varieties.
- 1 cup lentils
- 1 ½ tablespoon red wine vinegar
- salt and pepper to taste
- ¼ cup olive oil
- ¼ cup chopped scallions
- 3 tablespoons cilantro
- ½ teaspoon toasted, ground cumin seeds
- ½ cup queso fresco
Place the lentils in a large saucepan with water to cover. Bring to a boil, lower heat, and simmer, covered, until just tender.
Drain the lentils, rinse under cold water, and place in a bowl with the vinegar, salt and pepper to taste. Let the lentils marinate in the vinegar for a few minutes.
Add the olive oil, chopped scallions, cilantro and cumin to the bowl and toss gently. Plate on salad plates and crumble queso fresco over each serving. Makes 6 salad servings.
Heart healthy lentils: Mexican fall favorites