Green Lentils with Tomato-and-Cilantro Salsa

Lentils make a simple, nutritious side dish and pair well with robust additional ingredients because of their own mild, nutty taste—and they’re easy to prepare. I used French green lentils in this recipe, but you can substitute other colors and styles. French lentils are a little firmer and retain their shape when cooked. If you use regular brown lentils, simply reduce the cooking time by about 10 minutes to prevent them from turning mushy. Give them a texture-check about 20 minutes into the cooking time to be sure they’re not getting too soft.

French Green Lentils

I cooked the lentils with some typical Mexican flavors and stirred in a fresh salsa made with chopped tomatoes, scallions, and cilantro at the end. The savory, slightly spicy Latin flair perks up the earthy taste of the lentils.

Tip: Don't season the lentils with salt until near the end of cooking time. This will help keep them from getting a little tough and taking longer to cook.

Serves 4

Ingredients

• 1 tbsp olive oil
• 1/2 cup chopped red onion
• 2 garlic cloves, finely chopped
• 1 cayenne chile, chopped
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1 cup dry green lentils
• 1 14.5-oz can vegetable broth
• 1/2 lb tomatoes, chopped
• 1/2 cup chopped cilantro
• 1 large scallion, chopped
• sea salt
• freshly ground black pepper

Chile, Garlic, and Onion for the Lentils

Preparation

1. Heat a saucepan over medium heat and add the oil. Add the onion, garlic, and cayenne and cook 3 minutes, stirring frequently.
2. Stir in the oregano and cumin and cook 1 minute, continuing to stir.

Chile, Garlic, and Onion Beginning to Cook

1. Add the lentils and stir well to combine. Add the broth and bring to a simmer. Reduce the heat to low, cover, and cook 20 minutes. Uncover and cook 10-15 minutes longer, until the lentils are soft and most of the liquid is absorbed.

Lentils Stirred In

Broth Added to Lentil Mixture

Lentils Almost Cooked

1. Meanwhile, combine the tomatoes, cilantro, and scallion and season with salt and pepper.

Tomato-Cilantro Salsa

A few minutes before the lentils are done, season with salt and pepper. If any liquid is left in the pot, remove the lentils to a serving bowl with a slotted spoon. Stir in the salsa and serve right away or at room temperature.