2large tomatoes or 1 pint cherry tomatoes, chopped
1/2small red or white onion, finely chopped
125 ml chopped cilantro
1-2 chipotlés en adobo, seeds removed and finely chopped
30 ml tomato paste
15 ml lime juice
1 ml salt
In a medium saucepan, bring the lentils to a boil with enough water to cover by about an inch. Once the pot has reached a boil, reduce the heat and simmer uncovered for about 20-25 minutes, or until the lentils are al dente. Drain and let cool.
Heat the oil in a skillet set over medium heat, cut the kernels of corn off the cob if necessary and cook the corn for about 5 minutes, or until slightly charred. Let cool.
Combine the lentils, corn and all remaining ingredients in a large bowl and stir well. Let the mixture sit for about 20-30 minutes if possible, then taste to see if you’d like to add more salt, lime or chipotlés. Keep refrigerated until ready to use, then serve with tortilla chips, or eat alongside burritos, or scrambled eggs.