Japanese Lentil Salad
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This Japanese lentil salad has become one of my favorite quick weeknight dinners because it comes together in under an hour and tastes even better the next day. The lentils are packed with plant based protein and fiber, keeping me satisfied for hours without weighing me down. What I love most is how adaptable it is, with bright vinegary notes from the rice vinegar and pickled ginger balanced perfectly by nutty sesame oil and umami from the seaweed. It feels fancy enough to serve guests but honest enough for a casual lunch, and your pantry probably has most of what you need already.
Ella x
Ingredients
- 400cooked lentils
- 60 mLjapanese rice vinegar
- 30 gsoy sauce
- 20 gsesame oil
- 20 gsugar
- 100 gginger
- 150 ggreen onions
- 100 gpickled ginger
- 50 gseaweed
- 20 gtoasted sesame seeds
- 20 gpickled plum
- 20 gchopped scallions
Detail level
Instructions
- 1
Rinse the cooked lentils and drain well.
Tip: Use a fine-mesh strainer for this step.
- 2
In a large bowl, whisk together the Japanese rice vinegar, soy sauce, sesame oil, and sugar until well combined.
Tip: Use a whisk or a shaker bottle to mix the dressing.
- 3
Add the ginger and green onions to the bowl and toss to coat.
Tip: Use a pair of chopsticks or a silicone spatula to mix the ingredients.
- 4
Add the pickled ginger, seaweed, and toasted sesame seeds to the bowl and toss again.
Tip: Make sure to distribute the ingredients evenly.
- 5
Stir in the cooked lentils until well coated with the dressing.
Tip: Use a pair of chopsticks or a silicone spatula to mix the ingredients.
- 6
Taste and adjust the seasoning as needed.
Tip: Add more soy sauce, vinegar, or sugar to taste.
- 7
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Tip: This step is optional but recommended for a more intense flavor.
- 8
Just before serving, garnish with chopped scallions and a pickled plum.
Tip: This adds a pop of color and freshness to the salad.
- 9
Serve chilled and enjoy!
Tip: This salad is best served immediately, but it can be refrigerated for up to 24 hours.
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