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Serve This Lime-Cumin Lentil Salad With Anything And Everything

Lentils for everyone!

If you’re unsure how to cook lentils, this is a delicious introduction to the whole process! Lentils are high in fiber and protein, and a good source of vitamins and minerals, especially folate and iron. And this versatile lentil salad recipe, in particular, is a great way to spice up salads, to add to tacos and wraps, or to serve as a super healthy side dish.


(makes six servings)


  • 1 cup dry lentils (or 3 cups cooked)
  • 1 3/4 cup water
  • 2 cups julienned carrots
  • 1 cup cilantro, chopped
  • 2 tablespoons sesame oil
  • 1/2 cup cherry tomatoes
  • 3 limes, juiced
  • zest of 1 lime
  • cumin, to taste
  • Bragg’s Liquid Aminos or tamari, to taste


1. Sort through the lentils to make sure there are no small stones, then rinse them in a colander under cool water.

2. Bring water to a boil in medium saucepan over high heat. Add lentils.

3. Bring the water back to a boil, cover the pot, and reduce heat to simmer for about 15-20 minutes or until lentils are tender. (Warning: Don’t overcook! The lentils will turn to mush.)

4. Set lentils aside to cool. After cooled, combine all remaining ingredients, and add Bragg’s and cumin to taste.


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