Black Lentil and Salsa Verde Salad

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Prep Time: 
45 minutes
Number of Servings: 
4
Recipe Source: 

Alkaline Cleanse by Natasha Corrett ($24.95, Sterling Epicure, 2015)

Photo by Lisa Linder

Ingredients: 
  • 1/2 c dried Puy or other lentils 
  • 1 tsp rice wine vinegar 
  • 3 Tbsp chopped sorrel leaves* 
  • 2/3 c mint leaves 
  • 2/3 c cilantro 
  • 1/4 c olive oil 
  • Finely grated zest and juice of 1 lime 
  • 1 1/2 c cherry tomatoes, chopped 
  • Sesame oil, for griddling 
  • 2 c chopped asparagus 
  • Himalayan pink salt 

For the Mint Yogurt (optional) 

  • 1/2 c coconut milk yogurt 
  • 2/3 c mint leaves 
  • 1/4 tsp smoked paprika
Directions: 
  1. Cook lentils according to package instructions. When cooked, stir in vinegar and set aside. 
  2. Next, make Salsa Verde. Put sorrel leaves, mint, cilantro, oil, and lime juice into a food processor or blender. Pulse until you get a chunky texture. Alternatively, chop and combine them by hand. 
  3. Transfer Salsa Verde to a bowl and stir in chopped tomatoes. Add a splash of sesame oil to a grill pan over high heat and grill asparagus on each side until soft and striped with lovely dark charcoal lines. 
  4. Put lentils on a serving plate and season with salt. Then, pile Salsa Verde and tomato mixture along with asparagus on top, with a final garnish of lime zest. If you’d like to serve this salad with Mint Yogurt, simply mix all Mint Yogurt ingredients together in a separate bowl and serve alongside.
Notes: 

*Sorrel is a perennial herb with a slightly sour taste. 

If you’re pressed for time, you can buy pre-cooked lentils; but you might need slightly less than the amount called for in the recipe.

Nutrition Info: 

Per serving: 361 Calories, 17 g Protein, 36 g Carbohydrates, 13 g Fiber, 19 g Total fat (3 g sat, 10 g mono, 2 g poly), 117 mg Sodium, Top Source: Vitamin K, Calcium, Iron, Good Source: Vitamin A, C, Copper, Fair source Vitamin B1 (thiamine), B2 (riboflavin), B6, Biotin, Folate, Manganese, Molybdenum, Phosphorus