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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A delicious recipe from Bal Arneson. I love red lentils because they are so tender - they blend into all the other ingredients and add a wonderful texture to the dish! Ingredients:
1/2 cup whole almond |
1 cup dried red lentils |
2 tablespoons grapeseed oil |
2 teaspoons fresh ginger, minced |
2 garlic cloves, minced |
2 teaspoons garam masala |
1/2 teaspoon cumin seed |
1/2 teaspoon black mustard seeds |
1/4 teaspoon cardamom seed |
1 pinch coriander seed |
1 lime, juice of |
1 cup carrot, grated |
1 cup radish, grated |
1/2 cup red bell pepper, finely chopped |
1/4 cup fresh cilantro, chopped |
2 tablespoons fresh mint, chopped |
1 pinch salt and pepper |
8 boston lettuce leaves |
Directions:
1. Toast the almonds in a heavy skillet over medium heat until they are golden and very aromatic, 5-6 minutes. Roughly chop them and set aside.
2. Put the lentils in a medium saucepan and cover with cold water. Place over medium-high heat and bring to a boil. 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.
3. Pour the oil in a skillet and when 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 pour over the lentils. Add the carrots, radish, red peppers, cilantro and mint. Season with salt and pepper and toss well to combine.
4. Line a serving platter with overlapping lettuce leaves. Mount the lentil salad over them. Sprinkle with toasted almonds and serve.
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