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Asian Lentil Salad with a Citrus soy dressing

Course Salad
Author Mary Tang

Ingredients

  • 2 1/2 cups of dried green lentils
  • 5 cups of water
  • 1/2 tsp of salt
  • 1 cup of edamame without pods
  • 1 cup of red peppers-sliced
  • 1 cup of red onions- thinly sliced
  • A handful coriander and Thai basil- torn in pieces

Dressing

  • 1 tsp of brown sugar
  • 5 tsp of soy sauce I used low sodium
  • 1 tbsp of grated ginger
  • 2 cloves of garlic-peeled and minced
  • 1 Thai chili- sliced
  • A few drops of sesame oil
  • Juice of 1/2 a lime and the zest can use lemon as well
  • Juice of 1/2 an orange and the zest

Instructions

  1. Soak the lentils overnight.

  2. Cut the vegetables as indicated in the ingredient list. 

  3. Rinse the lentils. In a pot, add the water and the lentils, once the water boils, add the salt and simmer for about 20 minutes. Drain and set aside.

  4. Cook the edamame according to package instructions. They typically take about 3 minutes in a pot of boiling water.  Drain and set aside.

  5. In a bowl, mix the lentils, edamame, red peppers and red onions.
  6. In a separate bowl, add all the ingredients in the dressing and mix well. Let it sit there for 5 minutes. The dressing can be made in advance and kept in the fridge overnight.
  7. Pour the dressing over the salad and mix well. Add in the Thai basil and coriander and lightly toss.