Mexican Lentil Salad

Name: Mexican Lentil Salad
Prep time: 30 min
Cook time: 15 min
Yield: 6
Cuisine: Mexicana
Ingredients: 2 cups lentils; water, for cooking the lentils; 1/4 onions, for cooking the lentils; 1 sprig epazote, for cooking the lentils; salt, for cooking the lentils; 1/4 cups lime juice, for the vinaigrette; 1/2 cups olive oil, for the vinaigrette; salt, for the vinaigrette; pepper, for the vinaigrette; 1/2 onions; 4 tomatoes; 1 Jalapeño chile; cilantro leaves; avocado, sliced; cilantro leaves, for decoration

CitroBiox™

Try this Mexican lentil salad, as it is very fresh, easy to prepare, and full of flavor. As a bonus, we give you a tip to keep your vegetables free of bacteria and extend their shelf life: use CitroBiox®!

Reviewed by Editorial Team of Kiwilimón

Published: 19-06-2023

Preparation

15 mins

Low

Cook the lentils, water, onion, and epazote over medium heat for 30 minutes. After this time, when the lentils are soft, season with salt and cook for 5 more minutes. Drain and set aside. Mix the lemon juice, olive oil, salt, and pepper in a bowl until combined. Set aside. Place the tomato, onion, jalapeño pepper, and cilantro leaves on a board and disinfect with CitroBiox®. Cut the tomato into small cubes, finely chop the onion, slice the jalapeño pepper thinly, and finely chop the cilantro. Set aside. Add the cooled lentils, tomato, onion, jalapeño pepper, cilantro, and the olive oil vinaigrette with lemon juice in a bowl. Mix until fully combined. Serve the lentil salad in a bowl and decorate with avocado and cilantro leaves.