- 2 1/2 cups cooked, cooled small green, brown, or black lentils [see Note at end]
- One 28-ounce can whole tomatoes
- 1/2 a large or 1 small white onion, chopped
- 1 to 2 fresh jalapeños, to taste, chopped
- 2 cloves garlic, chopped
- 1 cup chopped fresh cilantro leaves, divided
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1 lime, juiced, plus more to taste
- 1 large firm-ripe avocado, diced
- 2 cups (about a 12-ounce package) cherry tomatoes, halved or quartered
- Hot sauce, to taste
- Tortilla chips for serving (optional)
Place onion, jalapeño, and garlic in a blender or food processor [see Note at end] and run the machine in short bursts until they’re in smaller bits. Add two-thirds (just eyeball it) cilantro, drained tomatoes, salt, and juice of one lime and run the machine until the tomatoes are well-chopped but not totally smooth. When making salsa for scooping up with chips, I will add some of the reserved tomato juices, a tablespoon at a time, if the mixture is very thick, but to dress this lentil salad, we don’t want it very thin. Adjust seasoning to ensure it’s robust enough to dress the lentils, adding salt, pepper, and more lime juice, if needed to taste.
Place lentils in a big bowl. If they’re from a vacuum-pack, use your fingers to break up clumps. (I find a spoon or fork damages the lentils too much.) Add 1 1/2 cups of tomato mixture to the lentils and stir to combine. Taste and add more salsa to taste; I usually go with a full 2 cups. Season with salt and black pepper to taste, and add more lime juice if desired. Add avocado, tomatoes, and reserved cilantro and stir gently to combine. Serve with hot sauce and tortilla chips, if you wish.
Leftovers keep for 5 days in the fridge.
Link to the original: Original Source Link