SALAD & SOUP RECIPES
Looking for easy, simple and healthy Mexican recipes? Try these ones for salads and soups.
Salad & Soup Recipes
Lentil Salad
From 'Tu Casa Mi Casa' by Enrique Olvera
A filling and fresh recipe insipired by ceviche; but uses lentils instead of the ceviche-standard fish.Ingredients
- 145g dried lentils, rinsed and picked over
- ½ small white onion
- 3 small garlic cloves, peeled
- Salt
- 2 pasilla chillies, seeded
- 145g salted roasted peanuts
- 150ml extra virgin olive oil
- 80g finely chopped red onion
- 5 small tomatillos; husked, rinsed, and chopped into small cubes
- 20g fresh coriander stems, chopped
- Reserve the leaves for serving
- Lime juice
- 1 small avocado, cubed
- Tostadas
Recipe
- In a pot, combine the lentils, white onion, garlic, and 1 teaspoon salt. Add enough water to cover the lentils by at least 2 inches.
- Cook over a medium heat until the lentils are tender but not mushy, about 25 minutes. Remove the onion and garlic, and discard. Adjust the salt to taste. Drain the lentils and set aside to cool to room temperature.
- In a frying pan over high heat, toast the pasilla chillies on all sides for 1-2 minutes, until fragrant. Be careful not to burn them!
- In a blender, pulse half the peanuts with the oil and the pasilla chillies until a thick paste is formed. Set aside.
- In a bowl, combine the red onion, tomatillos, coriander stems, cooked lentils (at room temperature), and the remaining whole peanuts. Mix well with a wooden spoon.
- Slowly add the peanut and pasilla dressing. Season with lime juice and salt to taste.
- Add the avocado cubes and gently stir them in.
- Top with coriander leaves and serve on tostadas.
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