Here's a quick lentil salad I made up as I cooked it. Lentils tend to be too soft for my tastes and need a textural contrast, so I paired them with raw grated root vegetables. Lentils, beets, and cumin are earthy, while carrot, coriander, and lemon add brighter citrusy notes, so this combination balances very well. I'll be adding garlic next time, but it's great without it.

Ingredients:

• 1 cup uncooked lentils
• 1 small beet, grated
• 1 medium carrot, grated
• 1 T lemon juice
• heaping ¼ t ground cumin
• heaping ¼ t ground coriander
• Salt, to taste
• Black pepper, to taste
• Optional: 1+ cloves garlic, minced

Method:

• Place the lentils and a pinch of salt in a small lidded pot and cover with about 4 cups water. Bring to boil, reduce to simmer, and cook until softened to your tastes, about 30—40 minutes. Drain well.
• Add the drained lentils and the remaining ingredients to a mixing bowl and stir to combine. Serve warm, at room temperature, or cold.

(This salad pairs nicely with pupusas, especially if you sneak some cumin and oregano into them, like I do.)