Korean Lentil Salad

Instructions

1. 1

   Rinse the lentils in a fine mesh strainer and drain well.

   Tip: Use a fine mesh strainer to remove any impurities.

2. 2

   Toast the sesame seeds in a small dry pan over medium heat until fragrant and lightly browned.

   Tip: This will enhance the nutty flavor of the salad.

3. 3

   In a blender or food processor, combine the chili flakes, rice vinegar, fish sauce, and brown sugar. Blend until smooth and slightly thickened.

   Tip: Adjust the heat level to your liking by adding more or less chili flakes.

4. 4

   In a large bowl, combine the cooked lentils, toasted sesame seeds, green onions, lime juice, and chopped cucumber.

   Tip: Mix gently to combine, being careful not to break up the lentils.

5. 5

   Add the chopped carrots, pomegranate seeds, and crushed peanuts to the bowl. Toss to combine.

   Tip: This will create a delicious and crunchy texture contrast.

6. 6

   Pour the dressing over the salad and toss to coat.

   Tip: Use a gentle touch to avoid breaking up the lentils.

7. 7

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

   Tip: This will help the flavors to develop and the salad to chill down.