Red Lentil Salad
Red Lentil Salad
Get this quick and easy red lentil salad recipe by Bal Arneson from Spice Goddess.
  • Difficulty Level Easy
  • Technique Tossing
  • Preparation Time 20 minutes
  • Cooking Time 10 minutes
  • Yield 4 servings
  • ½ cup whole almonds
  • 1 cup dried red lentils
  • 2 tablespoons grape seed oil
  • 2 cloves garlic, minced
  • 2 teaspoons minced ginger
  • ½ teaspoon cumin seeds
  • ½ teaspoon black mustard seeds
  • A pinch coriander seeds
  • 2 teaspoons garam masala
  • ¼ teaspoon cardamom seeds
  • Juice of 1 lime
  • 1 cup grated carrot
  • 1 cup grated radish
  • ½ cup finely chopped red pepper
  • ¼ cup chopped cilantro
  • 2 tablespoons chopped mint
  • A pinch salt and pepper
  • 8 Boston lettuce leaves
  1. Toast the almonds in a heavy skillet over medium heat until they are golden and very aromatic, about 5-6 minutes. Roughly chop them and set aside
  2. Put lentils in a medium saucepan and cover with cold water. Place over medium-high heat and bring to a boil and cook for 2 minutes, until they are just barely tender and still quite red
  3. Drain and rinse with cold water to halt the cooking process. Shake out all excess water and then put lentils into a large bowl
  4. Pour oil into a skillet and when it is hot, add garlic and ginger and cook for 1 minute. Add the spices and cook for 1 minute
  5. Add the lime juice and then pour over the lentils and then add the grated carrot, radish, red pepper, cilantro and mint. Season with salt and toss well to combine
  6. Line a serving platter with overlapping lettuce leaves and then mound the lentil salad over them. Sprinkle with toasted almonds and serve

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