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I cannot remember if it was for some special reason, but during my childhood and adolescence at my parents’ house there were almost always lentils to eat on Fridays. I have always liked it since I was a child, although I did not appreciate my mother’s recipe until I left to live outside. She does not like cold vegetables at all, but recipes like this beluga lentil salad with tortilla chips have become indispensable in my summer repertoire.
You can use other lentils, of course, but if you can find the beluga variety do not hesitate to use them for dishes like this. They are also known as caviar lentils, since they are very small, round and black. They cook in a short time and the ideal is to leave them al dente, so that they maintain well its form and have a more pleasant texture. The crunchy touch of the salad is provided by very fast chips to prepare for which we can reuse tortillas that we have left of fajitas or tacos.
Ingredients for two people
- 100 g beluga lentils or similar variety
- 1 bay leaf
- 1/4 teaspoon apple vinegar
- 2 slightly ripe tomatoes
- 1 jalapeno
- fresh chives to taste
- 2 Mexican wheat tortillas
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic
- 2 cups mix of green leaves
- black pepper, salt, extra virgin olive oil.
How to make beluga lentil salad with tortilla chips
We begin by preparing the lentils, following the package instructions. The usual is to rinse them well first and then cook them with plenty of water, at least twice the volume. Add the bay leaf, a pinch of salt and vinegar. Bring to a boil, lower the heat and cook until al dente, about 15-20 minutes. Drain well and let cool.
Wash the tomatoes and dice. Chop the jalapeño and the chives and mix well with the tomatoes. Cut into small cubes or strips the wheat tortillas. Heat a couple tablespoons of olive oil in a good frying pan and add them to a high heat, stirring well for a couple of minutes. Lower the heat and season with the spices and salt. Cook until golden brown and crisp.
Mix the tomatoes with the cooled lentils, the tortilla chips and the green leaves cut, if they were very large. Season with extra virgin olive oil, salt and freshly ground black pepper. Serve warm or cold.