Spicy Lentil Salad

Photo by Sara Hanna

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6 Servings

  • 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
  1. Combine first 10 ingredients in food processor until smooth. Finish with sriracha sauce and oils. Chill overnight.
  2. Cook lentils until just done or “al dente.” Let lentils cool entirely.
  3. 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

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