Warm Split Red Lentil And Tamarind Salad - cooking recipe

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
Preparation
    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.

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