Fish Free Miso-Sesame Red Lentil Tomato Salad
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Learn more →Ingredients
4 servings
For the lentils
- 1 cup red lentils, rinsed
- 2 cups water
- ½ tsp ground turmeric
- ½ tsp salt
For the dressing
- 2 tbsp white miso paste
- 2 tbsp toasted sesame oil
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp rice vinegar
- 1 tsp fresh ginger, finely grated
- 1 tsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - ¼ tsp red pepper flakes
For the salad
- 2 cups cherry tomatoes, halved
- 3 scallions, thinly sliced (green tops only)
- ½ cup fresh cilantro, roughly chopped
- ¼ cup fresh mint leaves, roughly torn
- ¼ cup sesame seeds, toasted
- 1 medium cucumber, diced
For serving
- 1 medium avocado, diced (optional)
Instructions
- 1
Combine the rinsed red lentils, water, turmeric, and salt in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 8–10 minutes, until the lentils are just tender but still holding their shape — they should not be mushy or falling apart.
- 2
Drain the lentils through a fine-mesh strainer and spread them on a large plate or sheet pan. Let them cool for 10 minutes until no longer steaming.
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