Lentil Salad with Tortilla Chips

I served this lentil salad from the Smitten Kitchen web site with tortilla chips to the children in my care and they quickly gobbled it up. The salad can also be served alone or with pita bread if you prefer.

Lentils are a great way to add vegetarian protein to the kids’ diet. Lentils are also a great source of health-promoting polyphenols, which have strong antioxidant and anti-inflammatory properties with potential cancer cell-inhibiting effects.

You Will Need:

2 1/2 cups cooked black lentils
28 ounces whole tomatoes, canned
1/2 large white onion, chopped
2 cloves garlic, chopped
1 cup cilantro, divided
1 teaspoon kosher salt
freshly ground black pepper
1 lime, juiced plus more to taste
1 large firm-ripe avocado, diced
2 cups cherry tomatoes, halved or quartered tortilla chips, for serving (optional)

What to Do:

1. Place onion and garlic in a blender or food processor and run the machine in short bursts until they’re in smaller bits. Add two-thirds (just eyeball it) cilantro, drained tomatoes, salt, and juice of one lime and run the machine until the tomatoes are well-chopped but not totally smooth. When making salsa for scooping up with chips, you can add some of the reserved tomato juice a tablespoon at a time, if the mixture is very thick.

2. Place lentils in a big bowl. If they’re from a vacuum-pack, use your fingers or spoon to break up clumps. A fork damages the lentils.

3. Add the tomato mixture to the lentils and gently stir to combine. Season with salt and black pepper to taste, and add more lime juice if desired. Add avocado, tomatoes, and reserved cilantro and stir gently to combine.

4. Serve with tortilla chips, if you wish.

5. Leftovers keep for 5 days in the fridge.

References:

Recipe from Smitten Kitchen
Photo by Stephanie Felzenberg