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Lentil Ceviche





140 grams

Red spring onions

1/4 unit

Green peppers

1 unit

Red peppers

1 unit


1/2 cup

Extra virgin olive oil

1 teaspoon

Lemon juice

1 teaspoon

Iodized salt

to taste

Pepper in grains

to taste

starters from North America

Lentil Ceviche

Lentil Ceviche

vegan high in fiber source of C vitamins high in potassium

ready in

45 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Spanish with google translate

Lentil Ceviche

Vegan version of ceviche, also works as a salad to complement a strong dish based on meat.

Lentil Ceviche step 1

step 1

Wash the lentils and soak overnight. Rinse and cook until tender about 20 min. Drain and let cool.

Lentil Ceviche step 2

step 2

Chop the onion, peppers and cilantro in small cubes.

Lentil Ceviche step 3

step 3

In a bowl, mix the lemon juice with the oil, salt and pepper.

Lentil Ceviche step 4

step 4

Add cold lentils and vegetables to the bowl. Mix and let stand for 30 min in refrigerator.

Lentil Ceviche step 5

step 5

Serve with toast or even as a salad on your main course.

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