Not your typical “slaw,” but we don’t aim for predictable. The ginger and coriander add a brightness to lentils you didn’t know could exist. Packed with protein and fiber, it can be enjoyed as a hearty side or as a main for a light lunch or dinner.
- 1 cup red lentils, dry
- 3 cups water
- 2-3 tablespoons olive oil
- 1 medium onion, chopped (about 1 cup)
- 3 tablespoons coriander seeds
- 2 tablespoons grated or minced fresh ginger (about one, 3-inch piece)
- 2 medium tomatoes, chopped (about 1-½ cups)
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 2 tablespoons chopped fresh parsley or cilantro (optional)
Bring 3 cups of water to a boil in a medium saucepan. Add lentils and cook until tender, but still slightly firm, about 4 minutes. Drain lentils and set aside.
Using same saucepan, heat 2 tablespoons of oil, chopped onion, and coriander on medium heat until onions are softened, stirring occasionally, about 3-5 minutes.
Add lentils and cook another 3 minutes, stirring occasionally. Turn off heat and toss with ginger, chopped tomatoes, lemon juice, salt, and optional fresh herbs. Drizzle with remaining 1 tablespoon olive oil if desired and serve warm or at room temperature.