Warm Split Red Lentil and Tamarind Salad |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a quick and easy warm salad. It can be served as an appetizer or as a main dish. Ingredients:
1/2 red onion, thinly sliced |
1 teaspoon vinegar |
1 cup split red lentils |
4 cups water |
1 teaspoon salt |
10 cherry tomatoes, halved |
1/4 cup chopped parsley |
1/4 cup chopped cilantro |
1/2 lemon, juiced |
2 tablespoons olive oil |
salt and ground black pepper to taste |
1/4 cup vegetable oil |
2 teaspoons cumin seeds |
2 cloves garlic, minced |
1 chile pepper, thinly sliced (optional) |
1 1/2 tablespoons tamarind paste |
2 teaspoons ground turmeric |
Directions:
1. Place red onion slices into a bowl and cover with ice water; stir in vinegar.
2. 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.
3. Drain onion slices; gently fold onion, cherry tomatoes, parsley, cilantro, lemon juice, and olive oil into lentils. Season with salt and black pepper.
4. 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.
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