Mexican Lentil Salad

This Vegan Lentil Salad is our favourite Mexican dish. The ingredients are so simple yet when you mix them all together they create an incredible taste you will want to eat over and over again. The Mexican Lentil Salad inspired by Enrique Olvera is not only vegan but it is also perfect for those of us who are trying to eat healthy and maybe loose a bit of quarantine weight. The avocados and lentils are filling but don’t make you feel heavy which makes this dish perfect for both lunch and dinner.

Prep Time: 20 Min

Cooking Time: 30 Min

Ingredients for 2:

• Dried Lentils - 130 gr

• White Onion -1

• Garlic - 2 cloves

• Peanuts - 50 gr (salted roasted)

• 150 ml olive oil

• Red Onion - 1

• Tomatoes - 5 medium sized (ripe)

• Freshly chopped Cilantro (as much as you like)

• Lime - 1 for juice

• Avocado - 1

• Serrano Chiles Dry - very few as they are spicy (you can buy these here)

How to:

1. In a pot, place the lentils, the halved white onion, the garlic cloves and 1 tablespoon of salt.

2. Add water (enough so that everything is covered by at least 5 cm) and cook over medium heat for around 20-22 min - depending on your lentils. The lentils should be cooked but not too soft.

3. Drain the lentils, remove the pieces of onion and garlic and throw away. Leave the lentils to cool on the side.

4. In a mixer, add some serrano chiles, the peanuts and the olive oil and mix everything together (this will be the sauce for on top - you can make it as spicy as you wish and as peanuty as you wish)

5. In a bowl you can start combining all the ingredients - the cut tomatoes (raw), red onion (raw), cilantro, the lentils (once they are cool), the cut avocado and some more peanuts if you wish.

6. Serve the lentil salad on a plate or on top of a tortilla and add some of the sauce on top.

7. Enjoy :)