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Lentil Salad with Cumin-Lime Vinaigrette


2 cups french lentils, cooked in boiling unsalted water (about 25 minutes under slow boil)

2 ears of corn, cut off kernels after cooked

3 bell peppers of your choice, chopped

1 small red onion, chopped

1 bunch of cilantro, chopped



1.5 tsp cumin seeds, sauteed in 4 tbsp olive oil until seeds are brown

more olive oil

4 limes, juiced

zest of 2 limes

2 garlic cloves, minced

salt to taste (1-2 tsp)

black pepper

1.5 tsp cumin powder

black pepper

red wine vinegar



1. after lentils are cooked, drain water and allow to cool. 

2. make vinagerette by starting with cumin seeds/olive oil.  once it is cool, add other dressing ingredients to this mixture.  you will also need several tbsp of red wine vinegar and more olive oil, which I adjusted by taste.

3. combine lentils with chopped veggies, and then toss everything with dressing. 

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