Description
A lentil salad celebrates the cusp of summer, vibrant flavors of ripe tomatoes, drenched in tangy cumin dressing. And it travels well to feed a crowd.
Ingredients
Scale
Cumin Dijon Dressing
- 1 tbsp. Dijon mustard
- 1/2 tbsp. tahini
- 1 tbsp. white rice vinegar
- 2 tbsp. olive oil
- ½ tsp. cumin powder
Cumin Charred Tomato and Lentil Salad
- ½ cup brown lentils
- 1 cup baby heirloom tomatoes, halved
- 1 clove garlic
- 1 tbsp. olive oil
- 2 scallions, sliced thin
- 1 handful parsley, chopped
- Sea salt and fresh ground black pepper to taste
Instructions
Dressing
- Place all ingredients in a small bowl, whisk until well incorporated. Set aside until ready to use.
Salad
- Place lentils in a large bowl with 3 cups of water. Soak* for at least three hours. Drain lentils and rinse. Place in a pot with 3 cups water and a big pinch of salt. Bring water to a boil, reduce heat and cook for fifteen minutes. Drain, and set aside.
- Place halved tomatoes, garlic clove, a pinch of salt, and olive oil in a sauté pan over high heat, cook, stirring occasionally until tomatoes become blistered, about five to seven minutes minutes.
- Place tomatoes in a large bowl with lentils, sliced scallions and parsley. Stir in Cumin Mustard Dressing and mix until everything is evenly coated. You can either eat immediately, while still hot, or refrigerate for later use. Tastes amazing either way.
- (*Soaking is optional, but helps reduce overall cook time)
- Category: Main, Side
- Cuisine: Vegetarian