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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This is a fabulous recipe from ! I put it together in less than 10 minutes using pre-cooked lentils. You can use any variety of beans. I used one can of chickpeas and one can of canellini beans. I mixed some spinach into the salad just before I added the dressing. Ingredients:
2 (15 ounce) cans beans |
1 cup cooked black lentils |
1/2 medium red onion, thinly sliced into crescents |
3/4 cup celery, chopped |
1 garlic clove |
1/2 teaspoon of fine-grain sea salt |
1 1/2 teaspoons curry powder |
1 -2 teaspoon freshly grated gingerroot |
1/2 lemon, juice of |
1/3 cup olive oil |
2 tablespoons cilantro, chopped |
Directions:
1. Wash and pick over the lentils. Place them in a large saucepan and cover with water using 2-3x the quantity of lentils. Bring to a boil, scale back the heat a bit and simmer for 15-20 minutes, until lentils are tender but not splitting apart. Salt to taste at this point. Remove from heat and drain any remaining liquid.
2. In a large bowl toss the beans, black lentils, red onion, and celery. Make the curry vinaigrette by mashing the garlic clove with the salt into a thick paste. In a bowl or jar whisk together this garlic paste, the curry powder, fresh ginger, lemon juice, and olive oil. Whisk well, taste, and add adjust flavors/salt if needed. Pour about half of the dressing over the beans and give it all a toss. Add more dressing a bit at a time until it is to your liking. Taste, make sure the salad has enough salt.
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