Lentils and Radish Leaves with Chimol (Salvadorian Salsa)

Lentils and Radish Leaves with Chimol (Salvadorian Salsa)

Lentils with Radish Leaves and Chimol (Salvadorian Salsa)

This is a healthy and quick mid-week meal. It is great served over rice (any rice would be good) and topped with the Chimol salsa. The lentils can be made with other greens (like spinach or mustard), but the radish leaves are quite nice.  This recipe is a great way to utilize all parts of the radishes. Prepare the Chimol salsa while the lentils are cooking. The salsa adds crunch and freshness to the dish.  I love the crunchiness and the tiny bit of bite the radish brings. These recipes are my friend Donna’s, but I adapted them slightly.

Lentils with Radish Leaves

Lentils and Radish Leaves

1/2 cup brown or green lentils
2 1/3 cups vegetable broth
1 large bunch of radish leaves, cleaned and coarsely chopped (see note below)
1/2  medium onion, chopped
2 garlic cloves, minced
1 serrano chili, seeded and chopped
1 tsp. mustard seeds
1 tsp. cumin
1 1/2 tsp. coriander
salt and pepper to taste

Heat the lentils and broth to a boil, add the radish tops and balance of ingredients except salt.
Continue cooking on simmer,  stirring often until lentils are tender about 35 minutes.  Salt to taste.

Note:  To clean the radish leaves:  rinse in a bath of cold salted water.  The salt will pull off the dirt and grit.  Place in a colander and run water over leaves again. Discard bottom portion of leaves before chopping.

Chimol (Salvadorian Salsa)

Chimol  (Salvadoran salsa)

1 bunch radishes, diced
3 medium tomatoes, cored and diced
1/2 medium onion, chopped
1 jalapeno, minced (optional)
1 or 2 handfuls of fresh cilantro, chopped
juice from one lemon or lime
salt to taste 

Mix all together and chill until ready to use.


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