Spicy Lentil Salad/Dip


Preparation info

  • Servings:


    as a main dish
    • Difficulty


    • Ready in

      25 min

Appears in

Love Your Leftovers

Love Your Leftovers

By Nick Evans

Published 2014

  • About

This is one of those fantastic recipes that can work for any part of a meal. If you need an appetizer, serve it in a big bowl with tortilla chips. If you need a side dish, then just serve it with a large spoon. For a main dish, serve it over a large, soft pita bread. It’s a great weeknight meal or weekday lunch. This recipe is reason enough to start cooking lentils regularly.


  • 1 pound fingerling or new potatoes
  • ½ red onion
  • 1 cucumber, seeded
  • 1 pint cherry tomatoes
  • 8 radishes
  • 1-2 jalapeños, seeded
  • 4 cups cooked lentils
  • 1 teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • cup olive oil
  • Salt and pepper


    1. Boil potatoes in salted water until tender, about 15 minutes.
    2. Meanwhile, dice the onions and cucumber, quarter the cherry tomatoes, thinly slice the radishes, and mince the jalapeños.
    3. When potatoes are done, chop and combine with veggies. Stir in lentils and paprika and cayenne. Drizzle with olive oil and season well with salt and pepper.
    4. Serve with pita or chips and top with any of the garnishes.