Merrill pours the rinsed lentils into a pot.
Onion, powder, garlic powder, and cumin scent the lentils as they soak.
A twenty-minute soak is all these lentils need before cooking.
Celery, carrots, garlic, and just-translucent onions form the flavor pedestal on which the salad will sit.
Those cumin-scented soaked lentils get drained and added to the pot of sauteed vegetables.
Spread on baking sheets to cool, this salad already looks good enough to eat.
Wrap the soaked wood chips in heavy-duty foil, then pierce the packet so the aromatic smoke can get out.
Smoking the lentils is a genius trick -- we couldn't stop smelling them when they came out of the grill.
Back in the kitchen, Merill mixes together the dressing. First up: sriracha.
Miso joins the party next, sweet and salty and funky.
And mayonnaise brings it all together into a spreadable, complex sauce.
Scrape the smoked and unsmoked cooled lentils into a bowl -- it's almost time to eat.
NBrush recommends adding the dressing in stages so you can taste as you go.
We used barely half of the mayonnaise mixture, but your mileage may vary.
The cucumber and tomato add crunch and brightness to the smoky, spicy salad.
Picnics, lunches, dinners: here's your go-to salad.
Food52 Review: WHO: NBrush is a FOOD52er with recipes inspired by international flavors.
WHAT: A rich salad packed with flavor: mesquite smokiness, spiciness, and the sweet funk of miso.
HOW: A simple lentil saute is elevated to new heights from a brief stint smoking (!) in the grill with wood chips before a sriracha-miso mayonnaise brings everything together.
In a large heat-proof bowl mix the lentils, cumin, onion and garlic powders then add enough boiling water to cover then soak, covered for 20 minutes.
Meanwhile, soak the wood chips in a small bowl with enough water to cover for 20 minutes.
Adjust the heat on a grill to medium high. Drain and wrap the wood chips in a pouch made out of aluminum foil. Pierce the pouch several times, place near the grill's heating element (or according to grill directions) and close the grill. After 10 minutes, place one tray of lentils in the grill, close and smoke for 10 minutes. Turn off the heat and let the smoke subside for 5 minutes. The lentils will turn a little red. Reserve the other tray of lentils unsmoked.
Finish the mayonnaise while the lentils are smoking. In a small bowl thoroughly mix the Sriracha sauce and miso paste with the mayonnaise, cover and refrigerate.
Allow the lentils to cool to room temperature on a wire rack. Transfer both trays to a large mixing bowl and gently fold half of the mayo. Refrigerate, covered until well chilled about 2-4 hours.
Add the cucumbers, tomatoes and onions to the lentils and combine. Fold the rest of the Sriracha Miso Mayonnaise into the bowl, mix and refrigerate until chilled. Top with a few grinds of ground pepper and serve.
Your Best Mayonnaise-Based Salad Contest Winner!
Should have also mentioned that this was delicious!
I smoked these on the stove top. I put the soaked wood chips at the bottom of a large cast iron dutch oven and turned up the heat. Once they started smoking, I added the lentils in a colander and covered the pot again. Worked like a charm. Didn't need the tin foil as in the video mentioned below - there was plenty of smokiness that any bits that escaped didn't matter. AND I was pleasantly surprised that it didn't set the smoke detector off. House wasn't smoky at all.
I live in a small apartment in NYC without outdoor space. Is there a way to smoke the lentils without using a grill ?
love this idea and will report back!
am intimidated by the smoking step, do you think it would work if I just put a T of adobo sauce to give it the smokey flavor?
Thank you for asking. The adobo sauce will contribute smokiness; however, it will also make it spicier. Perhaps the next time you use your grill, you could put the cooked lentils in an aluminum pouch, poke a few holes in it and plop it on the grill alongside the protein.
I made this today and it was fabulous - deeply rich and flavorful, but bright spicy as well!
I tried this with two changes: First, I substituted plain yogurt for the mayo (it's just me: I hate mayonnaise). I also skipped the lentil-smoking step and just added 1/2 tsp liquid smoke. It saved my husband some dish-washing. I loved the blend of flavors! We had it for dinner tonight.
this fresh salad is a great balance of flavors. The smokiness of the lentils mixed with the heat of the sriracha, tang of the mayo, and the salt of the miso really works! I like all of the ingredients (which is why i picked it to test). Mixing them together seemed perfect. Plus, smoking the lentils was a new & fun technique. The smokiness is not overbearing, as you only smoke half of the batch. I think this is one of those dishes that would be a conversation starter. Heating up the grill to smoke the lentils felt a little wasteful so i would pair this salad with grilled chicken or make a smoker inside.
Thank you so much everyone for your support, and please let me know what you think.
Congrats on being a finalist with this delicious salad! I can't wait to try it.
I knew mayo and sriracha were a great pair, but to add miso and smoked lentils? YUM! This sounds fantastic.
Thank you Gingerroot, I'm so happy that you like the combination.
Thank you gingerroot, I'm sorry for the delay in responding--I must have turned off the button.
Wow I would never have thought to smoke lentils but it sounds great!!!
Your vinaigrette was my inspiration for this combination.