Lentil Salad (Ensalada de lentejas)

© Araceli Paz

We love! Wichtig ist das die Linsen knapp gar und nicht matschig gekocht werden. Laut Enrique Olvera, die vegetarische Antwort auf Ceviche. Schön ebenfalls, dass hier Moderne bemüht wird und gezeigt wird, dass man in Mexiko ebenfalls in die kulinarische Welt schaut und nicht nur auf die eigenen Teller. Beim Olivenöl bin ich deutlich unter dem Limit geblieben…..

Quelle: Enrique Olvera: Tu Casa mi Casa

Photography: Araceli Paz


Preis: 35,–

This is a great, filling, fresh dish that was inspired by ceviche. Instead of fish, it has lentils. It is important to very slightly undercook the lentils so they do not get mushy. Top the tostadas with lentil salad in the kitchen and serve right away, or serve the salad with the tostadas on the side and assemble at the table as you go.

Serves 2–4

¾ cup (145 g) dried lentils, rinsed and picked over

½ small white onion

3 small garlic cloves, peeled


2 pasilla mixe chiles, seeded (substitute with dry chipotle chiles)

1 cup (145 g) salted roasted peanuts

⅔ cup (150 ml/5 fl oz) extra virgin olive oil

½ cup finely chopped red onion

5 small tomatillos, husked, rinsed, and chopped into small cubes

½ cup (20 g) finely chopped fresh cilantro (coriander) stems (reserve the leaves for serving)

Key lime juice

1 small avocado, cubed

Tostadas (page 26)

In a pot, combine the lentils, white onion, garlic, and 1 teaspoon salt. Add enough water to cover the lentils by at least 2 inches. Cook over medium heat until the lentils are tender but not mushy, about 25 minutes. Remove the onion and garlic and discard. Adjust the salt to taste. Drain the lentils and set aside to cool to room temperature.

On a comal or frying pan over high heat, toast the pasilla mixe chiles on all sides until fragrant, 1–2 minutes, careful not to burn them. In a food processor, pulse half of the peanuts with the oil and the pasilla chiles until a thick paste is formed. Set aside.

In a bowl, combine the red onion, tomatillos, cilantro (coriander) stems, cooked lentils (at room temperature), and the remaining whole peanuts. Mix well with a wooden spoon. Slowly add the peanut/pasilla dressing. Season with Key lime juice and salt to taste. Add the avocado cubes and gently stir them in, top with cilantro leaves, and serve with small tostadas on the side.

Preparation time: 20 minutes

Cooking time: 30 minutes