Vietnamese Lentil Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This Vietnamese lentil salad has become my go to weeknight dinner because it comes together in under an hour and tastes even better the next day. The lentils are packed with protein and fiber, making this dish incredibly filling and great for keeping you satisfied between meals. What I love most is how budget friendly it is to make with just simple vegetables and pantry staples, yet the lime juice and fish sauce dressing gives it that authentic Vietnamese flavor that feels anything but ordinary. It's fresh, crunchy, and absolutely delicious served warm or cold.
Ella x
Ingredients
- 250 glentils(rinsed and drained)
- 200 gcarrots
- 150 gcelery
- 100 gonion
- 150 gbell pepper
- 20 gcilantro
- 20 mLfish sauce
- 80 mLlime juice
- 20 mLsoy sauce
- 10 gbrown sugar
- 50 mLpeanut oil
- 5 gsalt
- 2 gblack pepper
- 20 mLrice vinegar
Detail level
Instructions
- 1
Rinse the lentils and soak them in water for 30 minutes. Drain and set aside.
- 2
In a large pan, heat the peanut oil over medium heat. Add the onion and carrots and cook until they are tender, about 5 minutes.
- 3
Add the celery and bell pepper to the pan and cook for an additional 2 minutes.
- 4
In a blender or food processor, combine the fish sauce, lime juice, soy sauce, brown sugar, salt, and black pepper. Blend until smooth.
- 5
Add the blended sauce to the pan and stir to combine. Bring the mixture to a simmer and cook for 2 minutes.
- 6
Add the cooked lentils to the pan and stir to combine. Cook for an additional 2 minutes.
- 7
Stir in the chopped cilantro and rice vinegar. Cook for 1 minute.
- 8
Let the salad cool to room temperature before serving.
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