Puy Lentil and Mandarin Orange Salad
This is a delicious vegan puy lentil salad with fresh vegetables and citrus and a creamy lime-tahini dressing. Puy lentils have a great reputation for not only holding their shape after being cooked, but also for their delightful, meaty flavor as well as nutrient-packed and healthy nature. If you're health conscious or looking for a satisfying bowl of utter plant-based goodness, then this is the lentil bowl for you. It's oil-free, hearty, and totally worth your while. But don't just take my word for it - make it yourself!
Ingredients
- 1 cup puy lentils, picked-over and rinsed
- 4 mandarin oranges, sectioned and cut into small pieces
- 1 red pepper, finely diced
- 1 jalapeño, finely diced
- ¼ cup mandarin orange juice, about 3 to 4 oranges
- 1 tablespoon lime juice
- 2 tablespoons red wine vinegar
- 2 to 3 cloves of garlic, finely minced
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ⅛ teaspoon ground cayenne pepper
- Salt and pepper
For the lime-tahini dressing:
- 1 tablespoon tahini paste
- ½ - 1 tablespoon lime juice
- Salt and pepper
- 1 tablespoon water, or more for a thinner dressing
Instructions
- Take the lentils and spread them out over a paper towel, scanning closely for any rocks or debris and picking that out. After that, in a fine-meshed strainer, run them under cold water and then transfer to a small pot. Cover with the lentils water and bring to a boil, then let them simmer over medium-high heat. The cook time depends on the type and size of your lentil, but my puy lentils took about 8 - 10 minutes. You want them to be semi-firm to slightly soft. Test them often for your desired level of done-ness.
- In the meantime, dice your veggies and section (pull apart) the mandarin oranges, and add those to a large bowl. Also, combine the mandarin orange juice, lime juice, red wine vinegar, garlic, cumin, chili powder, cayenne, salt and pepper and whisk that together in a separate bowl.
- Once the lentils are cooked, drained and rinse them once more in cold water. After they've drained again, add them to the large bowl with the mandarin slices and peppers, and then add the mandarin orange juice vinaigrette. Fold that all together, and let the salad marinate in the fridge for a couple hours, or spoon into bowls to eat right away!
- Lastly, make the limi-tahini dressing by mixing the tahini, lime juice, salt, pepper and water together in a small bowl, and drizzle on top of individual helpings of salad before serving.
Nutrition
Serving 1 small bowl Calories 72 kcal Carbohydrates 14 g Protein 2.5 g Fat 1.6 g Saturated Fat 0.2 g Sodium 107 mg Potassium 225 mg Fiber 1.3 g Sugar 8.6 g Calcium 30 mg Iron 1 mg
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