Before I start going nuts about posting recipes for the holidays, I wanted to show yous guys this little impromptu project.
You know that dilemma when you buy fresh herbs… and they come in huge bunches…
and you only need a few stems for the reason you bought them?
Cilantro happens to me a lot. Because it’s used quite a bit in some of my favorite cuisines: Mexican, Indian, Thai, Middle Eastern…
And my co-worker asked me to make salsa. So I did… And you can only put so much cilantro in salsa.
I mean, come on.
Red lentils, sweet bell pepper…
red onion, lime, jalapeño, a bit of unsweetened dried coconut…
Oh yeah, garlic, salt and pepper. Essentials, y’know.
Red Lentil, Sweet Pepper & Cilantro Salad
This is a do-as-you-please recipe. Because that’s what salads are about. Adjust quantities to your liking.
Here’s the approximation of what I did:
Cooked red lentils. About 1 cup.
1 sweet bell pepper. Yellow or orange would be best.
Half a small red onion.
A bunch of cilantro leaves (to suit your taste).
Two to three cloves of garlic.
1/4 to 1/2 cup dried, unsweetened coconut (optional, but adds a touch of sweetness)
salt and pepper
Dice your bell pepper and onion. Finely chop your cilantro, garlic and jalapeño. Mix everything together in a bowl, and grate some lime zest in there. Salt, pepper, and the juice of the lime to taste. You can also drizzle in some olive or sesame oil. Want more seasoning? Try cumin, fenugreek, ginger, cinnamon. But tread lightly. Don’t want to overwhelm these bright and sprightly ingredients.
But I think you’ll like this too.