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Lentil Pico de Gallo

This vibrant, fiber-rich dip is a nourishing twist on classic pico de gallo. Lentils add plant-based protein and satisfying texture, while fresh tomatoes, lime, and herbs provide vitamin C and bright flavor. Enjoy it as a hearty dip, fresh salad, or flavorful topping for proteins, bowls, and tacos.

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Ingredients

  • 540 mL (19 fl oz) green lentils, rinsed and drained well
  • 4 roma tomatoes, finely diced
  • ½ cup red onion, finely diced
  • ½ cup packed cilantro, chopped
  • ½ tsp garlic, minced
  • 1 medium jalapeno, seeded and finely diced (adjust to taste)
  • 1 lime zested (about 1 tsp)
  • 1 small lime, juiced (about 2 tbsp)
  • 1 tbsp extra virgin olive oil
  • 1 ½ tsp salt, adjust to taste
Servings Approximately 4 cups
Prep Time 15 Minutes
Total Time 15 Minutes
Instructions
  1. In a large bowl, combine all ingredients and gently mix until well combined.
  2. Let sit for 5-10 minutes to allow the flavors to meld.
  3. Adjust salt and lime juice to taste before serving.
Chef’s Notes
  1. If you're meal prepping, add the cilantro just before serving to keep it vibrant and green. If it gets too watery, just give it a quick stir or a tiny extra squeeze of lime to wake up the flavors.
  2. Store in an airtight container in the fridge for up to 3 days.
  3. Red kidney beans or black beans work well in place of lentils.

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