In my week three basket, I had a giant bunch of delicious cilantro to work with, on top of cilantro from my own garden.
Loving lime like I do, I thought that trying out a batch of cilantro-lime rice would be tasty and a good way to use up all of that cilantro at once. But I’d rather eat something a bit more nutritious and filled with protein, since I won’t be eating meat with it. And since I’ve already regaled you with several tales of quinoa, I decided to experiment with using lentils instead.
The result was delicious on its own, but really shines as a flavorful topping on all of the salads I’ve been eating with the crisp greens that are also in our baskets every week. And lentils are just so good for you and so filling!
- 1 cup brown or green lentils
- 3 green onions, diced
- 1 TB olive oil
- 1 TB vinegar
- Zest and juice of 1 lime
- 1 bunch cilantro
- Salt & pepper to taste
Rinse the lentils under cold water. Place the lentils in a medium saucepan and add enough cold water to cover by 3 inches. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer for about 20 minutes or until the lentils are tender.
Meanwhile, zest and juice the lime, and put both in a large mixing bowl. Add the diced green onions, olive oil, vinegar, sugar, salt, and pepper.
When they are done, drain the lentils and rinse in cold water, and drain again well. Place lentils in the large bowl and toss with the rest of the ingredients. Chop the cilantro and mix into the salad. Serve the salad as a dish on its own, or add to a bed of lettuce with dressing and other veggies.
Do you like lentils? What is your favorite use of cilantro?