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Spicy Lentil Salad

Spicy Lentil Salad with Chili Oil Vinaigrette

Happy 350th recipe everyone! That’s kind of a fun number, so I’m going to post this recipe which is one of my favorites.

I love this salad. The hands on time is basically about 5 minutes, and it’s deliciously spicy and fresh. It’s perfect for lunches (or even lunch boxes) because it’s delicious at room temperature.

Oh, and it’s ridiculously good for you. And inexpensive.

I could eat it several days in a row, and sometimes I do.

Be right back! I’m off to make another batch.

Spicy Lentil Salad

Makes about 6 cups.

Ingredients:
2 cups of french lentils
4 cups vegetable broth or chicken broth
Radishes, sliced
Fresh green beans, chopped into 1-inch pieces
Scallions, sliced

Chili Oil Vinaigrette
1 tablespoon olive oil
2 teaspoons hot chili oil or Sriracha
2 teaspoons rice wine vinegar
½ teaspoon 5-spice powder (optional)
½ teaspoon kosher salt
Freshly ground black pepper

Rinse the lentils in cold water and pick out any loose debris. In a large saucepan combine the lentils with the broth. Bring to a boil on high heat, and then cover and reduce heat to low. Cook for 30-35 minutes or until lentils are soft. Drain off any leftover liquid.

Pour the lentils in a colander and run under cold water to keep them from continuing to cook.

Whisk together the vinaigrette ingredients, and pour over the lentils. Stir in the radishes, green beans and scallions.

In theory, refrigerate for a half an hour to let the flavors meld.

However, I never have the willpower to do that.

(Photo by Launie Kettler)

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