Indonesian Lentil Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This Indonesian lentil salad has become my go to dish whenever I want something nutritious without spending hours in the kitchen. The whole thing comes together in just 45 minutes, and it's incredibly budget friendly since lentils are so affordable. What I love most is that lentils are packed with protein and fiber, making this salad genuinely filling and satisfying. The creamy peanut dressing with coconut milk and ginger gives it that authentic Southeast Asian flavor that tastes like you've been cooking all day, but honestly it's almost embarrassingly easy to pull together. Trust me, once you make this, you'll be preparing it constantly.
Ella x
Ingredients
- 200lentils
- 1red onion
- 1cucumber
- 2carrots
- 1bell pepper
- 60peanut butter(creamy)
- 120 Lcoconut milk
- 591 mlsoy sauce
- 591 mlrice vinegar
- 3garlic
- 2ginger
- 296 mlfish sauce
- 1chopped peanuts
Detail level
Instructions
- 1
Rinse the lentils and soak them in water for 10 minutes. Drain and set aside.
- 2
In a blender or food processor, combine the peanut butter, coconut milk, soy sauce, rice vinegar, garlic, ginger, and fish sauce. Blend until smooth and creamy.
- 3
In a large bowl, combine the lentils, red onion, cucumber, carrots, bell pepper, and chopped peanuts.
- 4
Pour the peanut sauce over the lentil mixture and toss to coat.
- 5
Season with salt and pepper to taste.
- 6
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- 7
Serve chilled, garnished with additional peanuts and herbs if desired.
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