Mexican lentil salad: Ensalada de lentejas

articles Food & Cuisine Recipes

Karen Hursh Graber

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.


Link to source article
Heart healthy lentils: Mexican fall favorites

Published or Updated on: November 6, 2011 by Karen Hursh Graber © 2011
Share This:

Leave a Reply

Your email address will not be published. Required fields are marked *