Korean Lentil Salad
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This Korean lentil salad has become my go to weeknight favorite because it comes together in under an hour and tastes even better the next day. Red lentils are packed with protein and fiber, making this dish incredibly satisfying whether you eat it as a light lunch or a side dish. The combination of spicy gochugaru, tangy rice vinegar, and umami rich fish sauce creates that authentic Korean flavor I crave, while fresh cucumbers, carrots, and pomegranate seeds keep everything bright and crunchy. Best of all, it's budget friendly and requires minimal cooking skills, so even on my busiest days I can still put together something delicious and nourishing for my family.
Ella x
Ingredients
- 250red lentils
- 1 teaspoonkorean chili flakes(for some heat)
- 60 millilitersrice vinegar
- 30 millilitersfish sauce(use vegan fish sauce alternative)
- 20 gramsbrown sugar
- 30 gramstoasted sesame seeds
- 200 gramsgreen onions(thinly sliced)
- 20 milliliterslime juice
- 250 gramschopped cucumber
- 200 gramschopped carrots
- 150 gramspomegranate seeds
- 60 gramscrushed peanuts
Detail level
Instructions
- 1
Rinse the lentils in a fine mesh strainer and drain well.
Tip: Use a fine mesh strainer to remove any impurities.
- 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
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
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
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
Pour the dressing over the salad and toss to coat.
Tip: Use a gentle touch to avoid breaking up the lentils.
- 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.
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