Ingredients:
- 1/2 lemon, juiced
- salt and ground black pepper to taste
- 1 chile pepper, thinly sliced (optional)
Directions:
- Place red onion slices into a bowl and cover with ice water; stir in vinegar.
- Place lentils into a saucepan with water and bring to a boil; reduce temperature to low and simmer until lentils are tender and still keep their shape, 5 to 10 minutes. Stir 1 teaspoon salt into lentils and let sit off the heat for 1 minute; drain and transfer lentils into a salad bowl.
- Drain onion slices; gently fold onion, cherry tomatoes, parsley, cilantro, lemon juice, and olive oil into lentils. Season with salt and black pepper.
- Heat a heavy skillet over high heat and pour in vegetable oil; remove skillet from heat and stir in cumin seeds, garlic, and chile pepper. Cook and stir until fragrant, about 30 seconds; stir in tamarind paste and turmeric. Mix well for 30 seconds. Pour tamarind mixture over lentils, toss to coat, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 411.09 Kcal (1721 kJ) | ||
| Calories from fat | 195.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.68g | 33% | |
|---|---|---|---|
| Sodium | 603.9mg | 25% | |
| Potassium | 936.86mg | 20% | |
| Total Carbs | 41.63g | 14% | |
| Sugars | 7.6g | 30% | |
| Dietary Fiber | 17.76g | 71% | |
| Protein | 14.81g | 30% | |
| Vitamin C | 34.6mg | 58% | |
| Iron | 5.5mg | 30% | |
| Calcium | 92mg | 9% | |
| Amount Per 100 g | |||
| Calories | 82.47 Kcal (345 kJ) | ||
| Calories from fat | 39.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.35g | 33% | |
|---|---|---|---|
| Sodium | 121.16mg | 25% | |
| Potassium | 187.95mg | 20% | |
| Total Carbs | 8.35g | 14% | |
| Sugars | 1.52g | 30% | |
| Dietary Fiber | 3.56g | 71% | |
| Protein | 2.97g | 30% | |
| Vitamin C | 6.9mg | 58% | |
| Iron | 1.1mg | 30% | |
| Calcium | 18.5mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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