Mexican Lentil Salad

Instructions

1. 1

   Rinse the lentils and soak them in water for 30 minutes. Drain and set aside.

   Tip: Use a fine-mesh strainer to drain the lentils.

2. 2

   In a large pan, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.

   Tip: Use a gentle heat to prevent burning the onion.

3. 3

   Add the red bell pepper to the pan and cook for an additional 2-3 minutes, until tender.

   Tip: Add a splash of water if the pepper starts to stick to the pan.

4. 4

   Add the lentils, diced tomatoes, chili, lime juice, and salt to the pan. Stir to combine.

   Tip: Bring the mixture to a simmer and cook for 15-20 minutes, until the lentils are tender.

5. 5

   Prepare the cilantro and queso fresco for garnish.

   Tip: Crush the queso fresco into small pieces for a more rustic look.

6. 6

   To assemble the salad, combine the cooked lentil mixture with the chopped cilantro, crushed tortilla chips, and queso fresco.

   Tip: Toss the salad gently to combine and adjust the seasoning as needed.