| Prep: 20 mins | Cook: 40 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 352 | 14g | 2g | 44g |
| sugars | fibre | protein | salt |
| 4g | 16g | 19g | 0.42g |
Why I Love Portuguese Lentil Salad with Avocado and Red Onion
I’ve always been charmed by the simplicity and wholesomeness of Midwestern dishes. However, every now and then, a recipe like this Portuguese Lentil Salad with Avocado and Red Onion catches my eye and I feel compelled to break free from my well-loved staples, if only for a meal.
Unfamiliar Tastes, Familiar Comfort
Inspired by chef Jose Avillez’s intriguing Portuguese cuisine, this salad reminds me strikingly of Nebraska’s classic pinto bean salad. Despite its exotic origins, there’s a certain homeliness to the blend of hearty lentils, refreshing avocado, and sassy red onion. It’s like reuniting with an old friend under the warm Nebraskan sun.
Perfect Combinations
The bold, lively flavors of this salad nod at its Mediterranean origins while also offering an exciting twist to any standard Midwestern meal. Although it stands impeccably on its own, I find it pairs exceedingly well with bold, meaty dishes like a juicy roast chicken or a tender leg of lamb. The crisp, tangy bite of the salad components are a perfect foil for the rich, savory flavors of the meat.
Incorporating this lentil salad with avocado and red onion into my kitchen adventures has not just been experimentative, but an enriching experience. The gentle warmth of the lentils, the buttery mouthfeel of ripe avocado, and the sharp, uplifting nip of the red onion add depth to every bite, somehow transporting me from a Nebraska kitchen to a Portuguese seaside restaurant – if only in spirit.
Considering my earnest craving for a large family, what better way to herald such a hope than with a recipe that draws from the exotic, the familiar, and the jubilantly refreshing?
What You’ll Need
- 2 cups dried lentils
- 4 cups water
- 2 avocados, peeled and diced
- 1 large red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 2 large garlic cloves, minced
- 1/4 cup olive oil
- Juice of 1 lemon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Method
Step One
Place the dried lentils in a large bowl and cover with 4 cups of water. Let the lentils soak for at least one hour. After soaking, drain the lentils and rinse under cold water.
Step Two
Place the soaked lentils in a large pot and cover with fresh water. Bring the lentils to a boil over medium-high heat, then reduce the heat to low and let the lentils simmer for about 20 minutes, or until tender. Drain any excess water and set the lentils aside to cool.
Step Three
While the lentils are cooling, prepare the other ingredients. Peel and dice the avocados and finely chop the red onion. Also chop the parsley and cilantro and mince the garlic cloves.
Step Four
In a large bowl, combine the cooled lentils, diced avocado, chopped red onion, chopped parsley and cilantro, and minced garlic. Toss everything together until well combined.
Step Five
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper. Drizzle this dressing over the lentil salad and toss again to evenly distribute the dressing.
Step Six
Let the salad sit for a few minutes so the flavors can meld together. You can serve the salad immediately, or refrigerate it for later. Enjoy your Lentil Salad with Avocado and Red Onion!
