Go to the Globe and Mail homepage

Jump to main navigationJump to main content


Vikram Vij's tomato-lentil salad Add to ...

Follow us on Twitter: @GlobeFoodWine

  • Preparation time: 30 minutes
  • Cooking time: 10 minutes
  • Ready time: 40 minutes
  • Servings: 2 to 3


1 1/2 cups sprouted lentils (homesprouted or purchased from a reliable grocery store)

2 teaspoons lemon juice

1/2 red onion, finely chopped

1 ripe tomato, chopped

4 sprigs cilantro

5 to 6 leaves fresh mint

Pinch mango powder

Pinch chaat masala (from an Indian store)

Salt and pepper to taste

3 ripe tomatoes, different colours

2 or 3 fresh mint leaves, chopped


Steam the sprouted lentils and cool. They should be soft but not mushy. Place in a bowl, add lemon juice and let sit for a few minutes, then add the onion, chopped tomato, herbs, spices, salt and pepper. Toss lightly and cool in the fridge for an hour or so. Slice the remaining 3 tomatoes and set aside. On a white plate, distribute the lentil salad, then taste and add salt and pepper if needed. Place the tomatoes on the side and add a bit more salt and pepper.Garnish with fresh mint and serve.

Chef Vikram Vij is the owner of Vij’s in Vancouver.

Suggested Wine Pairings

Raw tomato can be a hazard for wine because it contains lots of water and acidity. Stick with something crisp and neutral here to let the vibrant salad speak for itself. A lean white from Italy or Spain, such as soave or orvieto from the former or albarino from the latter, would be best. A colourful dry rosé could work, too. If served with roast chicken, stick with white (though the bird can swing both ways). A crisp, unoaked or lightly oaked chardonnay such as Chablis might build a suitable bridge. - Beppi Crosariol

Next story




Most popular videos »

More from The Globe and Mail

Most popular