Name: Cumin Lime Lentils Salad with Avocado and Peas
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Ingredients: 200 g dry lentils (green or brown); 150 g arugula; 1 large ripe avocado, diced; 150 g fresh peas (or frozen); 1 small red onion, finely chopped; 2 cloves garlic, minced; 60 ml extra virgin olive oil; 1 Juice and zest of lime; 1 tsp ground cumin; Salt and pepper to taste; 30 g fresh cilantro, chopped; 2 tbsp tahini (for drizzle) (optional); 50 g feta cheese, crumbled (optional)

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Cumin Lime Lentils Salad with Avocado and Peas

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Enjoy a vibrant bowl of goodness with this Cumin Lime Lentils Salad! Featuring fresh arugula, creamy avocado, and bright green peas, all topped with protein-packed lentils. The zesty cumin lime dressing elevates the flavors while a sprinkle of chopped cilantro adds a delightful freshness. For an added touch, drizzle some tahini on the side to enrich the experience. Feel free to customize the toppings or greens to suit your palate!

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Prep Time 15

Cook Time 25

Total Time 50

Servings: 4

Course: Spring

Cuisine: Global Healthy

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

200 g dry lentils (green or brown)
150 g arugula
1 large ripe avocado, diced
150 g fresh peas (or frozen)
1 small red onion, finely chopped
2 cloves garlic, minced
60 ml extra virgin olive oil
1 Juice and zest of lime
1 tsp ground cumin
Salt and pepper to taste
30 g fresh cilantro, chopped
2 tbsp tahini (for drizzle) optional
50 g feta cheese, crumbled optional

Equipment

Medium pot
Heatproof mixing bowl
Chef's knife
Cutting board
Measuring cups and spoons

Method

Rinse the lentils under cold running water. In a medium pot, combine lentils with 800 ml of water and a pinch of salt. Bring to a boil, then reduce heat and simmer for about 25 minutes or until tender but not mushy. Drain and set aside.
In a large mixing bowl, combine arugula, diced avocado, fresh peas, and chopped red onion.
In a separate bowl, whisk together the olive oil, lime juice, lime zest, minced garlic, cumin, salt, and pepper to create the dressing.
Pour the dressing over the salad and toss gently to coat all ingredients evenly.
Fold in the cooked lentils and sprinkle chopped cilantro on top.
Let the salad rest for about 10 minutes to allow the flavors to meld.
Serve on individual plates with a drizzle of tahini on the side, and enjoy!

Nutrition

Calories: 320kcalCarbohydrates: 32gProtein: 12gFat: 18gSodium: 350mgPotassium: 600mgFiber: 10gSugar: 2gVitamin A: 750IUVitamin C: 30mgCalcium: 60mgIron: 3mg

Notes

For a creamy twist, consider adding a scoop of Greek yogurt instead of tahini.
If you have leftover salad, it stores well in the fridge for up to two days; just keep the dressing separate until serving to maintain freshness.
Don’t hesitate to swap arugula for spinach or kale, and feel free to add your favorite nuts or seeds for an extra crunch.
Cooking is all about putting your personal stamp on it—enjoy experimenting!

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Cumin Lime Lentils Salad with Avocado and Peas