Lentil Salad With Curry Spices and Yogurt |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a delicious, simple, and inexpensive recipe. You can make it even easier by using the vegetables raw, rather than blanching them. I'd bet that regular lentils would work well in this, too. Ingredients:
1 1/2 cups french lentils |
1 bay leaf |
1/2 cup diced red onion |
1 teaspoon cider vinegar |
1/2 cup diced carrot |
1/2 cup plain yogurt |
3 tablespoons fresh lemon juice |
1 tablespoon cider vinegar |
1 1/2 teaspoons ground cumin |
1/2 teaspoon ground turmeric |
1/2 teaspoon ground coriander |
1 teaspoon salt |
1/8 teaspoon cayenne (to taste) |
1/8 teaspoon black pepper |
1/2 red bell pepper, diced |
2 tablespoons chopped cilantro |
Directions:
1. Rinse the lentils and place them in a medium saucepan; cover with water and add the bay leaf. Bring to a boil, reduce heat, and simmer (the original recipe said to boil for 15-20 minutes - I find it takes longer to cook the lentils).
2. Meanwhile, bring a small pot of water to a boil and drop the onion in for 15 seconds. Scoop out with a strainer and splash with vinegar.
3. Drop in the carrot for 1 minute to blanch.
4. In a small bowl, combine yogurt, lemon juice, 1 tb vinegar, and spices.
5. Drain the lentils when tender; remove the bay leaf and toss all ingredients together. Toss in cilantro before serving.
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