Curried Pink Lentil Salad
- Total Time
- 35 minutes, plus 1 hour's refrigeration
- Rating
- Comments
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Ingredients
- 2cups pink or brown lentils
- 1onion, peeled and minced
- 4cloves garlic, roasted, peeled and minced
- 2tablespoons grated ginger
- 1clove
- 1bay leaf
- 1teaspoon curry powder
- ½teaspoon salt, plus more to taste
- 1teaspoon freshly ground pepper, plus more to taste
- 1tablespoon, plus 1 teaspoon, Sherry wine vinegar
- 1tablespoon, plus 1 teaspoon, olive oil
- 1tablespoon grated orange rind
- 2scallions, trimmed and minced
- ½cup minced parsley
Nutritional analysis per serving (4 servings)
398 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 68 grams carbohydrates; 12 grams dietary fiber; 4 grams sugars; 25 grams protein; 305 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the red lentils in a strainer and rinse under cold running water until the water runs clear. Drain.
- Step 2
Put the onion, garlic and ginger in a nonstick skillet and cook over medium-low heat until soft, about 5 minutes. Add the lentils, clove, bay leaf, curry powder, salt and pepper. Cover with 2½ cups cold water. Increase the heat and bring the liquid to a boil. Lower the heat, cover and cook slowly until the lentils are tender, about 15 to 20 minutes, stirring occasionally. Rinse the lentils under cold running water until cool. Drain and set aside.
- Step 3
Put the vinegar in a large glass or ceramic bowl. Whisk in the olive oil. Add the grated orange rind, scallions and parsley. Add the lentils and toss to combine. Cover and refrigerate for 1 hour before serving.
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Comments
Why would you rinse the lentils *after* cooking them with all that good stuff? Just spread it out in a glass dish if you want it to cool quickly, but warm lentil salad is very good.