2 cups Cherry tomatoes about a 12-ounce package, halved or quartered
to taste Hot sauce optional
for serving Tortilla chips optional
Equipment
Strainer
Blender or food processor
Knife
Spoon or fork
Directions
Set a strainer set over a bowl to catch juices, and pour can of tomatoes into the strainer. If the tomatoes look full (i.e. whole and intact), press on them a bit to release more.
Place onion, jalapeño, and garlic in a blender or food processor and run the machine in short bursts until they’re in smaller bits. Add two-thirds cilantro, drained tomatoes, salt, and juice of one lime and run the machine until the tomatoes are well-chopped but not totally smooth.
If making salsa for scooping up with chips, add some reserved tomato juices, a tablespoon at a time, if mixture is very thick, but to dress this lentil salad, don’t thin it.
Adjust seasoning to ensure it’s robust enough to dress lentils, adding salt, pepper, and more lime juice if needed.
Place lentils in a big bowl. If they’re from a vacuum-pack, use fingers to break up clumps without damaging the lentils.
Add 1 1/2 cups of tomato mixture to the lentils and stir to combine. Taste and add more salsa to taste; a full 2 cups is usually good. Season with salt and black pepper to taste, and add more lime juice if desired.
Add avocado, tomatoes, and reserved cilantro and stir gently to combine. Serve with hot sauce and tortilla chips if you wish.