Ingredients
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2 cups cooked lentils
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2 tablespoons olive oil
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1/2 small red onion, finely chopped
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1 large yellow pepper, finely chopped
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1 jalapeno, seeded and finely chopped
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2 carrots, finely chopped
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3 garlic cloves, minced
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2 tablespoons lemon juice
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2 teaspoons ground cumin
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1/4 teaspoon salt
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1/8-1/4 teaspoon cayenne pepper
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1/2 cup of fresh mint or 1/2 cup fresh coriander, chopped
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1 cup fresh peas
Instructions
- Place lentils in a large salad bowl.
- Heat 1 tablespoon oil in a large frying pan set over medium heat. Add onion, carrots and garlic. Sauté, stirring occasionally, until onion is softened, about 5 minutes. Stir in jalapeño, pepper and peas. Sauté for another 2 minutes. Remove from heat and add to lentils.
- In a bowl, whisk 1 tablespoon oil with lemon juice, cumin, salt and cayenne, if using. Stir into salad. Taste and add more salt, if needed.
- If making ahead, cover and refrigerate up to 2 days, then add fresh herbs, if using, just before serving.