Name: Black Lentil and Cherry Tomato Salad
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 2 1/2 cups (625 ml) water; 3/4 cup (155 g) black beluga lentils or green Puy lentils, rinsed and drained; 1 garlic clove, halved; 1 cup (35 g) cilantro leaves and stems, coarsely chopped; 1 green onion, cut into pieces; 3 tbsp (45 ml) olive oil; 1 lime, juiced; 1 small garlic clove, peeled; 1 tsp (5 ml) jalapeño hot sauce; 2 1/2 cups (350 g) cherry tomatoes, halved; 1 tbsp (15 ml) olive oil; Fleur de sel; 2 balls (100 g each) mozzarella di bufala or fresh mozzarella, at room temperature and torn into pieces; 1/2 cup (65 g) roasted cashews, coarsely chopped; Cilantro leaves, to taste

Preparation

Lentils
- In a small pot, bring the water, lentils and garlic to a boil. Season with salt. Simmer for 20 minutes or until the lentils are tender. Drain and rinse under cold water until cooled. Remove and compost the garlic. Set the lentils aside.
Green Dressing
- Meanwhile, place all of the ingredients in a personal blender. Season with salt and pepper. Purée until smooth.
Salad
- Arrange the lentils and tomatoes on a serving dish. Drizzle with the olive oil. Sprinkle with fleur de sel and pepper. Garnish with the cheese and cashews. Drizzle with the dressing and sprinkle with cilantro leaves.

Black Lentil and Cherry Tomato Salad

Categories

Ingredients

Lentils

Green Dressing

Salad

Preparation

Lentils

Green Dressing

Salad

Personal Note

To help you with this recipe

Orly / Joseph Strauss Saucepan with Glass Lid