CURRIED RED LENTIL SALAD
I found this recipe online and noticed there was nothing else like it on Recipezarr. I really enjoyed it. Add cooked chicken, pork, or lamb meat to it to make a nice summer meal.
Provided by FlamingoSushi
Categories Lentil
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In large bowl, whisk together all ingredients for dressing. Set aside.
- Wash lentils. Cook in boiling water 5-6 minutes or until just tender. Rinse and drain well.
- Add capers, currants and onions to lentils.
- Combine with dressing and let marinate at least 2 hours in the refrigerator before serving.
- Enjoy!
Nutrition Facts : Calories 462.6, Fat 21.4, SaturatedFat 2.8, Sodium 594.4, Carbohydrate 54.4, Fiber 19.4, Sugar 17.8, Protein 15.9
RED LENTIL SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Bring the lentils and bay leaf to a boil in 3 cups water, then reduce the heat and simmer until the water cooks away, 15 to 18 minutes. Skim any by-product away as the lentils cook.
- Meanwhile, cover the potatoes with water in a small pot and bring to boil. Salt the water and boil for 5 minutes. Drain the potatoes and run under cold water to cool. Drain well and transfer to a large bowl.
- Drain the lentils and run under cold water to cool. Drain well and add to the potatoes.
- Meanwhile, heat the vegetable oil in a skillet and saute the onions, garlic, ginger and chile pepper until softened. Stir in the tamarind paste and spices to toast them, then remove from the heat.
- Add the spice mixture to the lentils and potatoes. Gently stir in the cilantro, spinach and lime juice. If the salad seems dry, add a little more oil. Serve.
CURRIED LENTIL CABBAGE SALAD
Make and share this Curried Lentil Cabbage Salad recipe from Food.com.
Provided by Missy Wombat
Categories Lentil
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix cabbage, lentils, onion, and peppers in a serving bowl.
- Blend garlic, lemon juice, curry, olive oil, and salt for dressing.
- Stir the dressing in with the chopped vegetables.
Nutrition Facts : Calories 462.6, Fat 34.7, SaturatedFat 4.8, Sodium 890.8, Carbohydrate 31.1, Fiber 11.2, Sugar 5.7, Protein 10.9
CURRIED LENTIL SALAD WITH CAPERS & CURRANTS RECIPE - (4.2/5)
Provided by mahto
Number Of Ingredients 24
Steps:
- 1. Rinse the lentils well and pick through them to remove any dirt or bits of rock. Drain them, then put them in a pot with the garlic clove and the bay leaf and cover with 3-4 inches of water. Cover and bring to a boil then turn the heat down and let it simmer for 20-25 minutes. You should start testing the lentils for doneness at around 15 minutes in, just in case, since you don't want to overcook them - mushy lentils are just not as appealing as toothsome ones. 2. While the lentils are simmering, make the dressing by placing all ingredients in a jar with a tight fitting lid and shake vigorously to combine. If you don't have all the spices, don't despair, it will probably still taste good with just some of them - for my money, the cumin and coriander are the most important ones to include. 3. Dice up the onion (very fine) and chop up your veggies and herbs, trying to get the vegetables cut to roughly the same size. If you're using raisins instead of currants, I'd chop them up a bit and you can do the same with the capers if you have large ones. 4. When the lentils are finished, take the pot off the heat, drain it and fill with cold water to stop the lentils from continuing to cook (and getting mushy). After a few minutes, drain the water out and pour the lentils into a serving bowl and toss with the dressing. Add the onions, herbs, veggies, currants and capers (and any other ingredients you've chosen to add) and serve. this tastes even better the next day so you can definitely make it ahead of time and just keep it covered in the fridge. Read more: http://www.care2.com/greenliving/curried-lentil-salad.html#ixzz2q78w2EPp
CURRIED RED LENTIL KOHLRABI, AND COUSCOUS SALAD
Provided by Bon Appétit Test Kitchen
Categories Leafy Green Side Vegetarian Quick & Easy High Fiber Dinner Curry Lentil Healthy Low Cholesterol Vegan Couscous Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 main-course servings
Number Of Ingredients 10
Steps:
- Whisk white wine vinegar, curry powder,and pressed garlic in medium bowl to blend. Gradually whisk in olive oil. Season dressing to taste with salt and freshly ground pepper.
- Cook lentils and kohlrabi leaves in heavy large saucepan of boiling salted water until lentils are barely tender but not too soft, about 6 minutes. Drain; rinse under cold water to cool. Drain again.
- Bring 1 1/4 cups water to boil in same saucepan; remove from heat. Add 3 tablespoons dressing, sprinkle with salt, then stir in couscous. Cover pot and let stand 5 minutes. Transfer couscous to medium bowl. Fluff couscous with fork to separate grains and cool slightly. Season to taste with salt and pepper.
- Meanwhile, transfer lentils to large bowl. Add 1/2 cup dressing, diced kohlrabi bulb, and chopped green onions; toss to coat. Season mixture to taste with salt and pepper.
- Arrange baby spinach leaves over large rimmed platter. Drizzle spinach with 2 to 3 tablespoons remaining dressing. Sprinkle spinach leaves with salt and pepper. Mound lentil mixture in center of platter over spinach leaves. Stir mint into couscous. Spoon couscous around lentils and serve with remaining dressing.
CURRIED TOMATO AND RED LENTIL STEW
This is one of the coziest dishes we have ever had-you're definitely gonna want to curl up with this one! Red lentils are simmered with a fragrant combination of onions, ginger, cilantro, and curry powder. Canned tomatoes lend a gentle acidity to the stew while coconut milk gives a creamy richness. Scoop it all up with toasted naan! Cook, relax, and enjoy!
Provided by beta3
Categories Everyday Cooking Vegetarian Soups and Stews Stew
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Separate cilantro leaves and stems. Chop leaves and set both aside.
- Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add onion, cilantro stems, ginger, and 1 teaspoon salt. Cook, stirring frequently, until onion is softened, about 6 minutes. Stir in curry powder and cook until fragrant, about 30 seconds.
- Add 6 cups water and lentils. Use a spoon to scrape any browned bits from the bottom of the saucepan. Bring to a boil, then simmer over medium heat until lentils are nearly tender, about 10 minutes.
- Add remaining 1 3/4 cups water, cherry tomatoes, and coconut milk powder. Cook over medium-high heat until lentils are very soft and stew is thickened, 10 to 12 minutes. Lightly crush tomatoes with a spoon.
- Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Lightly brush both sides of naan with 1/2 tablespoon oil and sprinkle with salt. Place on a rimmed baking sheet.
- Place in the preheated oven and broil until golden brown, about 2 minutes, flipping once halfway through. Transfer to a cutting board and cut into wedges.
- Add carrots to the stew and cook until softened, about 4 minutes. Remove from the heat and stir in 1 1/2 teaspoons salt, pepper, and 1/2 of the reserved cilantro leaves. Ladle stew into bowls. Drizzle with remaining olive oil and garnish with remaining cilantro leaves. Serve with toasted naan.
Nutrition Facts : Calories 404.7 calories, Carbohydrate 53 g, Cholesterol 4.9 mg, Fat 15.5 g, Fiber 16.5 g, Protein 15.5 g, SaturatedFat 6.4 g, Sodium 1177.5 mg, Sugar 4.6 g
RED LENTIL CURRY
This is a rich and hearty lentil curry, great as a main meal rather than as a side dish like the more traditional Indian dhal. Don't let the ingredient list faze you, this really is an easy dish to make. This dish is great served with basmati rice.
Provided by Emma Maher
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Wash the lentils in cold water until the water runs clear. Put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. Drain.
- Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
- Mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
- Stir in the tomato puree, remove from heat and stir into the lentils.
Nutrition Facts : Calories 191.7 calories, Carbohydrate 32.5 g, Fat 2.6 g, Fiber 11.3 g, Protein 12.1 g, SaturatedFat 0.3 g, Sodium 571.9 mg, Sugar 6.6 g
CURRIED RED LENTIL SALAD
Categories Salad Vegetable Vegetarian
Number Of Ingredients 23
Steps:
- Whisk together the dressing and set aside Wash lentils. Cook in boiling water 5-6 minutes or until just tender. Rinse and drain well. Combine with the other salad ingredients. Add the dressing; mix well and let marinate at least overnight. Stir before serving.
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20 MINUTE CURRY RED LENTIL SALAD - DARN GOOD VEGGIES
From darngoodveggies.com
5/5 (1)Total Time 20 minsCategory SaladCalories 292 per serving
- While the water is heating add the chopped onion and apple cider vinegar to a small bowl. Toss and set aside. The vinegar will take the “bite” out of the raw onion.
- Once the water is ready, add in the lentils and simmer until they are tender, about 5 minutes. Add in the raisins and simmer for 1 more minute. Drain the lentils and raisins, making sure to drain off as much water as possible, and place them in a bowl.
- Whisk together the dressing ingredients. Add in the onions with the vinegar they soaked in. Pour this over the salad. Add in the capers and toss well. Serve warm, room temperature, or cold straight from the fridge. Leftovers will keep for 3-5 days in the fridge.
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