In a saucepan, combine cleaned lentils with a piece of onion, garlic clove, bay leaves, and salt. Cover with water and bring to a boil over medium-high heat.
2
Once boiling, reduce heat to medium and simmer for 10-15 minutes until lentils are tender.
3
Drain the lentils and remove the onion, garlic, and bay leaves. Set aside to cool completely.
4
In a bowl, combine fresh lime juice, olive oil, mustard, honey, chipotle in adobo sauce, and grated garlic. Add spices: black pepper, smoked paprika, oregano, ground cumin, chili powder, and chili flakes. Whisk together for about 1 minute until well combined and adjust seasoning to taste.
5
In a large bowl, combine the cooled lentils with red onion, cucumbers, tomatoes, roasted red bell pepper, cilantro, and optional Serrano pepper.
6
Pour the dressing over the lentil mixture and toss well. You can add all the dressing at once or gradually to your preferred taste.
7
Top with queso fresco and optional avocado if desired.
8
Refrigerate for at least 20 minutes, then serve as is or with tostadas, crackers, or other accompaniments.
PrimedTableBETA
