Equipment
Ingredients
Lentils
- 200 g green lentils, rinsed
- 800 ml water
- 1 whole dried lime, pierced
Salad Base
- 250 g cherry tomatoes, halved
- 75 g red onion, finely diced
- 15 g fresh parsley, roughly chopped
- 10 g fresh mint, roughly chopped
Dried Lime Dressing
- 45 ml extra virgin olive oil
- 15 ml lemon juice, freshly squeezed
- 4 g ground dried lime
- 1 garlic, minced
- 4 g salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Place the rinsed lentils, water, and the pierced whole dried lime (if using) into a medium saucepan. Bring to a boil at 100°C (212°F) over medium-high heat.
Reduce the heat to low, cover, and simmer gently until the lentils are tender but still hold their shape. This usually takes 20 to 25 minutes depending on the age of the lentils.
Drain the cooked lentils using a fine mesh strainer, discarding the whole dried lime. Rinse briefly under cold water to stop the cooking process and allow them to drain thoroughly.
While the lentils cool, prepare the vegetables and herbs. Halve the cherry tomatoes, finely dice the red onion, and roughly chop the parsley and mint using a chef's knife on a cutting board.
In a small bowl, combine the extra virgin olive oil, lemon juice, ground dried lime, minced garlic, salt, and black pepper. Whisk vigorously until the dressing is well emulsified.
Transfer the cooled, well-drained lentils to a large mixing bowl. Add the tomatoes, red onion, parsley, mint, and the prepared dressing. Toss gently until all ingredients are evenly coated.
Allow the salad to rest at room temperature for 10 minutes before serving. This brief resting period allows the lentils to absorb the smoky, tangy notes of the dried lime dressing.
Chef's Notes
- Ground dried lime (loomi powder) provides a fermented, sour, and smoky profile that cannot be replicated by fresh citrus alone. It acts as an incredible flavor enhancer for earthy pulses.
- If you are grinding your own dried limes in a spice grinder, split them open first and meticulously remove all seeds. The seeds will ruin your dish with an astringent bitterness.
- Salting the dressing rather than the cooking water ensures the lentils hold their shape better during the boiling phase.
- For the best texture, dress the lentils while they are just slightly warm or at room temperature, never ice cold. The warmth helps the starches absorb the oil and lime flavors.
Storage
Refrigerator: 3 days — Store in an airtight container. Flavors will deepen overnight, though tomatoes may soften.
