dinner · lunch · Peruvian-inspired
Aji-Lime Brown Lentil & Cucumber Chopped Salad
A tangy chopped salad with brown lentil, cucumber, and an aji-lime finish.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 2 cups brown lentil
- 3 cups cucumber, chopped
- 1 tbsp olive oil
- ½ tsp salt
- 3 tbsp lime juice
- 1 tsp cumin
- 1 tbsp aji amarillo paste
- 6 cups romaine
Equipment
Large skillet + Large mixing bowl
How to make it
- 1
Whisk the lime juice, cumin, aji amarillo paste, olive oil, and salt in a large bowl.
- 2
Cook the brown lentil if needed, then cool slightly. Cook until the brown lentil is hot and the vegetables are tender.
- 3
Toss the romaine, cucumber, and brown lentil with the dressing.
Storage & leftovers
Refrigerate in a covered container within 2 hours and use within 4 days.
Reheat until steaming throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, gluten-free, peanut-free, sesame-free, soy-free, tree-nut-free, vegan, vegetarian.
No major allergen is listed in the ingredients shown here. Packaged ingredients can vary, so always check labels and cross-contact information.