Lentil Salad With Curry Spices And Yogurt - cooking recipe

Ingredients
    1 1/2 cups French lentils
    1 bay leaf
    1/2 cup diced red onion
    1 teaspoon cider vinegar
    1/2 cup diced carrot
    1/2 cup plain yogurt
    3 tablespoons fresh lemon juice
    1 tablespoon cider vinegar
    1 1/2 teaspoons ground cumin
    1/2 teaspoon ground turmeric
    1/2 teaspoon ground coriander
    1 teaspoon salt
    1/8 teaspoon cayenne (to taste)
    1/8 teaspoon black pepper
    1/2 red bell pepper, diced
    2 tablespoons chopped cilantro
Preparation
    Rinse the lentils and place them in a medium saucepan; cover with water and add the bay leaf. Bring to a boil, reduce heat, and simmer (the original recipe said to boil for 15-20 minutes -- I find it takes longer to cook the lentils).
    Meanwhile, bring a small pot of water to a boil and drop the onion in for 15 seconds. Scoop out with a strainer and splash with vinegar.
    Drop in the carrot for 1 minute to blanch.
    In a small bowl, combine yogurt, lemon juice, 1 tb vinegar, and spices.
    Drain the lentils when tender; remove the bay leaf and toss all ingredients together. Toss in cilantro before serving.

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