Red Lentil Salad

Total Time:
25 min
10 min
15 min

4 to 6 servings

  • 1 cup red lentils or Le Puy French green lentils
  • 1 large fresh bay leaf
  • 1 large russet potato, peeled and cut into 1/2-inch dice
  • Kosher salt
  • 3 tablespoons vegetable oil
  • 1 small red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • One 1-inch piece ginger, peeled and grated
  • 1 red chile pepper, finely chopped
  • 1 tablespoon tamarind paste
  • 1 tablespoon ground turmeric
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon powdered mustard
  • 1/8 teaspoon cinnamon
  • Handful fresh cilantro leaves, finely chopped
  • 2 cups baby spinach, chopped
  • Juice of 1 lime
  • Bring the lentils and bay leaf to a boil in 3 cups water, then reduce the heat and simmer until the water cooks away, 15 to 18 minutes. Skim any by-product away as the lentils cook.

  • Meanwhile, cover the potatoes with water in a small pot and bring to boil. Salt the water and boil for 5 minutes. Drain the potatoes and run under cold water to cool. Drain well and transfer to a large bowl.

  • Drain the lentils and run under cold water to cool. Drain well and add to the potatoes.

  • Meanwhile, heat the vegetable oil in a skillet and saute the onions, garlic, ginger and chile pepper until softened. Stir in the tamarind paste and spices to toast them, then remove from the heat.

  • Add the spice mixture to the lentils and potatoes. Gently stir in the cilantro, spinach and lime juice. If the salad seems dry, add a little more oil. Serve.

  • Cook's Note: You can use 2 tablespoons store-bought curry paste (such as Patak's) in place of the tamarind, turmeric, cumin, coriander, powdered mustard and cinnamon.

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