¼ cup balsamic vinegar
¼ cup soy sauce
½ cup ketchup
3 garlic cloves, minced
1 tablespoon ginger, grated
2 tablespoons piquillo peppers, minced
¾ cup canned tomatoes
1 small bunch cilantro, chopped
1 teaspoon cumin seeds
4 tablespoon sriracha sauce
¾ cup olive oil
4 tablespoons sesame oil
1 pound finely chopped or red lentils
- Combine first 10 ingredients in food processor until smooth. Finish with sriracha sauce and oils. Chill overnight.
- Cook lentils until just done or “al dente.” Let lentils cool entirely.
- Place cooked lentils in a bowl and add about a ½ cup of dressing or as needed until lentils are wet but not drenched. Serve cold or rewarmed.
- from Chefs Jay Swift and Jeb Aldrich, 4th & Swift, Atlanta, Georgia