Thai Lentil Salad

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I had this idea that I would get home from the Summit, take a break from all the planning, and dive back into my blogging and editorial calendar. Ha!  Apparently, I completely forgot about all the wrap-up emails and expense tracking that we’d need to do.  No matter, though. It has given me a ton of opportunities to chat with Heather, though we of course keep getting off track and jumping into HLS’14 planning.

It has been tough getting back into the swing of things. I didn’t cook anything until Wednesday evening, my only workouts have been long walks around town, and all of my writing has been Summit-related.  So I don’t actually have a ton to say about this salad, other than telling you that it is the perfect I-don’t-really-feel-like-cooking-but-I-need-to-get-myself-going-in-the-kitchen-again entree.  Plus, it gives me one more chance to use the Thai basil from the garden, before it succumbs completely to the chillier fall temperatures.

Thai Lentil Salad

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 3-4 servings

Thai Lentil Salad

Make this salad one evening, and then top the re-warmed leftovers with an egg over easy for a quick and easy lunch the next afternoon.


  • 1 cup lentils
  • 2 cups vegetable or chicken stock, or water
  • 1 cup green beans, chopped into 1" pieces
  • 1 cup Thai basil
  • 3 tablespoons canola or vegetable oil
  • 2 tablespoons lime juice
  • 4 teaspoons chile paste
  • 1 cup cherry tomatoes or diced tomatoes
  • 1 avocado, diced
  • Salt and pepper, to taste


  1. Cover the lentils with the stock or water in a medium saucepan. If you are using water, season it liberally with salt and pepper to add a bit of flavor to the lentils. Put the lid on the pan, and bring the liquid to a boil. Uncover, and simmer until the liquid is nearly gone. This should take about 15-20 minutes.
  2. After 12-15 minutes, add the trimmed and chopped green beans to the lentils, to allow them to steam and soften a bit.
  3. While the lentils cook, make the Thai basil pesto sauce. Pulse the basil with the oil, lime juice and chile paste in a blender or food processor until it forms a coarse paste. Season to taste with salt and pepper.
  4. Remove the lentils from the heat, and stir in the tomatoes, avocado and Thai basil sauce.