Name: Smoky Chili Lentils Salad with Cabbage and Arugula
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Ingredients: 200 g green or brown lentils; 150 g red cabbage, finely shredded; 100 g arugula, washed and dried; 2 tbsp olive oil; 1 tsp smoked paprika; 1 tsp chili powder; 1 garlic clove, minced; 2 tbsp apple cider vinegar; 1 tsp maple syrup; Salt and pepper to taste; Fresh cilantro, chopped (for garnish); 50 g nuts (e.g., walnuts or almonds) (optional); 1 avocado, sliced (optional); Additional herbs (e.g., parsley or mint) (optional)

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Smoky Chili Lentils Salad with Cabbage and Arugula

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Get ready to dive into a vibrant bowl of Smoky Chili Lentils Salad! This lively dish combines the crunchy textures of fresh mixed greens, cabbage, and peppery arugula that cradle hearty lentils, all dressed in a delightful smoky chili dressing. To elevate those flavors, we’ll finish it off with fresh cilantro and a luscious drizzle of tahini on the side. Feel free to be creative—add some of your favorite veggies or nuts to make it your own!

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Prep Time 15

Cook Time 25

Total Time 50

Servings: 4

Course: From the Big Screen

Cuisine: Contemporary Vegetarian

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

200 g green or brown lentils
150 g red cabbage, finely shredded
100 g arugula, washed and dried
2 tbsp olive oil
1 tsp smoked paprika
1 tsp chili powder
1 garlic clove, minced
2 tbsp apple cider vinegar
1 tsp maple syrup
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
50 g nuts (e.g., walnuts or almonds) optional
1 avocado, sliced optional
Additional herbs (e.g., parsley or mint) optional

Equipment

Large saucepan
Large mixing bowl
Electric mixer or whisk
Chef's knife
Deep serving bowls

Method

Rinse the lentils under cold water. In a saucepan, combine the lentils with 750 ml of water, bring to a boil, then reduce heat to a simmer. Cook uncovered for 20-25 minutes until tender but firm. Drain and let cool slightly.
In a mixing bowl, whisk together olive oil, smoked paprika, chili powder, minced garlic, apple cider vinegar, maple syrup, and a pinch of salt and pepper. Set aside.
In a large serving bowl, combine the shredded red cabbage, arugula, and cooked lentils. Drizzle the smoky chili dressing over the salad and toss gently to combine until everything is well coated.
Serve the salad topped with chopped cilantro and a drizzle of tahini on the side. Optional toppings like sliced avocado or nuts can be added for extra texture!

Nutrition

Calories: 320kcalCarbohydrates: 42gProtein: 15gFat: 12gSodium: 250mgPotassium: 550mgFiber: 10gSugar: 3gVitamin A: 1200IUVitamin C: 30mgCalcium: 60mgIron: 3.5mg

Notes

When crafting this salad, feel free to swap in different greens or legumes based on what you have on hand!
You can substitute tahini with yogurt for a creamier alternative, and don’t hesitate to add in extra spices if you like a kick.
This salad keeps well in the fridge for up to 2 days, making it a perfect meal-prep option.
Enjoy getting creative with your ingredients and make this dish your own!

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Smoky Chili Lentils Salad with Cabbage and Arugula