Thai Lentil Salad

Instructions

1. 1

   Rinse the red lentils and cook them in a large pot of water until they are tender, about 20 minutes. Drain and set aside.

   Tip: Use a pressure cooker to reduce cooking time to 5 minutes.

2. 2

   In a large bowl, combine the cooked lentils, chopped cucumber, bell pepper, carrot, and red onion.

   Tip: This salad is best made with fresh vegetables, but you can also use frozen or canned if needed.

3. 3

   In a small bowl, whisk together the fish sauce, lime juice, brown sugar, and grated ginger until well combined.

   Tip: Adjust the amount of ginger to your taste.

4. 4

   Pour the dressing over the lentil mixture and toss to combine.

   Tip: Add the chopped mint leaves and toss again.

5. 5

   Heat the vegetable oil in a small pan over medium heat.

   Tip: Use a small amount of oil to prevent the salad from getting soggy.

6. 6

   Add the dressing to the pan and simmer for 2-3 minutes, or until the sauce has thickened slightly.

   Tip: Stir constantly to prevent the sauce from burning.

7. 7

   Pour the dressing over the lentil mixture and toss to combine.

   Tip: Adjust the seasoning to your taste.

8. 8

   Serve the salad warm or at room temperature.

   Tip: You can also refrigerate it for up to 24 hours.

9. 9

   Garnish with additional mint leaves and serve.

   Tip: This salad is perfect for a light lunch or dinner.