Recipe courtesy of Bal Arneson
Red Lentil Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 247
- Total Fat
- 11
- Saturated Fat
- 1
- Carbohydrates
- 29
- Dietary Fiber
- 7
- Sugar
- 3
- Protein
- 11
- Cholesterol
- 0
- Sodium
- 50
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
Ingredients
1/2 cup whole almonds
1 cup dried red lentils
2 tablespoons grapeseed oil
2 teaspoons minced ginger
2 cloves garlic, minced
2 teaspoons garam masala
1/2 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
1/4 teaspoon cardamom seeds
A pinch coriander seeds
Juice of 1 lime
1 cup grated carrot
1 cup grated radish
1/2 cup finely chopped red pepper
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
A pinch salt and pepper
8 Boston lettuce leaves
Directions
- Toast the almonds in a heavy skillet over medium heat until they are golden and very aromatic, 5 to 6 minutes. Roughly chop them and set aside.
- Put the lentils in a medium saucepan and cover with cold water. Place over medium-high heat, bring to a boil and cook until they are just barely tender and still quite red, about 2 minutes. Drain and rinse with cold water to halt the cooking process. Shake out all excess water, and then put the lentils into a large bowl.
- Pour the oil into a skillet and, when it is hot, add the ginger and garlic and cook for 1 minute. Add the garam masala, cumin, mustard, cardamom and coriander seeds and cook for 1 minute. Add the lime juice, and then pour over the lentils. Then add the carrots, radishes, red peppers, cilantro and mint. Season with salt and pepper and toss well to combine.
- Line a serving platter with overlapping lettuce leaves. Mound the lentil salad over them. Sprinkle with toasted almonds and serve.