Ingredients
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2 cups Green Lentils
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3-4 cobs Corncooked about 15 minutes
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1/2 sliced lengthwise red Onion
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a few branches coriandercan be replace with parsly as well
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Dressing
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from 1 lemon Lemon Juice
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2 tbsp. Olive oil
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1 tbsp. Atlantic salt
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1 tsp. Black Pepper
Directions
When we think about a salad we usually think about a side dish which can accompany the main course and bring freshness into a meal or as a starter to open our appetite. The Lentils and Corn Salad is one of those salads that can function as an independent meal or as a refreshing side dish on the table beside the main course.
This salad is quite filling, the lentils deliver the protein which is missing in a vegetable salad and the lemon dressing delivers fresh flavors that makes you think you can eat a lot more of this salad (in spite the fact this salad is quite heavy).
Making the salad takes less than 30 minutes top to bottom, lentils don’t need long cooking time and once you got them ready, the rest of the salad take about 5 minutes to assemble.
The dressing in this recipe is just a recommendation, you can take it into different flavors depending on your mood, add cumin and powder coriander for Indian flavors or garlic and ginger for Asian feel, it’s totally up to you.
Steps
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1
Done
25 minutes
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cooking the lentilsIn a small saucepan, boil water (no salt needed), when reaches boiling point add the lentils and cook for about 20 minutes, they need to be soft but also to hold their shape. |
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2
Done
3 minutes
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Making the dressingMix lemon juice, olive oil, salt and pepper and set aside. |
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3
Done
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Assembling the saladRemove corn from the cob, slice onion lengthwise and mix in the lentils. |
