Black Lentil and Salsa Verde Salad
Prep Time
45 minutes
Number of Servings
4
Recipe Source
Alkaline Cleanse by Natasha Corrett ($24.95, Sterling Epicure, 2015) Photo by Lisa Linder
Ingredients
- 1⁄2 cups dried Puy or other lentils
- 1 tsp rice wine vinegar
- 3 Tbsp chopped sorrel leaves*
- 2⁄3 cup mint leaves
- 2⁄3 cup cilantro
- 1⁄4 cup olive oil
- Finely grated zest and juice of 1 lime
- 1 1⁄2 cups cherry tomatoes, chopped
- Sesame oil, for griddling
- 2 cups chopped asparagus
- Himalayan pink salt
Mint Yogurt (optional)
- 1⁄2 cup coconut milk yogurt
- 2⁄3 cup mint leaves
- 1⁄4 tsp smoked paprika
Directions
- Cook lentils according to package instructions. When cooked, stir in vinegar and set aside.
- Next, make Salsa Verde. Put sorrel leaves, mint, cilantro, oil, and lime juice into a food processor or blender. Pulse until you get a chunky texture. Alternatively, chop and combine them by hand.
- Transfer Salsa Verde to a bowl and stir in chopped tomatoes. Add a splash of sesame oil to a grill pan over high heat and grill asparagus on each side until soft and striped with lovely dark charcoal lines.
- Put lentils on a serving plate and season with salt. Then, pile Salsa Verde and tomato mixture along with asparagus on top, with a final garnish of lime zest. If you’d like to serve this salad with Mint Yogurt, simply mix all Mint Yogurt ingredients together in a separate bowl and serve alongside.
Nutrition Info
361 Calories, 17 g Protein, 36 g Carbohydrates, 13 g Fiber, 19 g Total fat (3 g sat, 10 g mono, 2 g poly), 117 mg Sodium, ★★★★ Vitamin K, Calcium, Iron, ★★ Vitamin A, C, Copper, ★ Vitamin B1 (thiamine), B2 (riboflavin), B6, Biotin, Folate, Manganese, Molybdenum, Phosphorus
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