Fruity Curried Lentil Salad Recipes
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
CURRIED LENTIL AND CASHEW SALAD
This slightly exotic lentil salad can be made many ways, curried is just the one I like best. The cook time is for the lentils, they must be done to your preference. The vegetables are meant to be raw.
Provided by Karyl Lee
Categories Curries
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix the dressing ingredients together and soak the currants in the dressing.
- Put the lentils into a 3 quart pot, cover with water and bring to a boil.
- Cook until tender; While the lentils cook,cut all the vegetables as indicated, set aside to add to the lentils.
- Drain the lentils.
- Place the drained lentils into large bowl.
- Add the vegetables and stir well.
- Add the dressing and currants to the other mixture and stir well.
- Add the cashews.
- Let stand briefly and eat warm, or chill to eat the next day.
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- Cook the lentils while you prepare the rest of the salad. In a pot, combine lentils and 5 cups water (or stock, if you have some on hand), 1 bay leaf, and 1 1/2 teaspoon salt. Bring to a boil, then reduce heat and simmer 15 to 20 minutes, until just softened. Drain and rinse, and let lentils cool as long as possible before assembling the salad.
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- Preheat the oven to 425F and line or grease a baking sheet. Sort through and rinse the lentils, then add them to a large pot and cover with water (1-2″ above the lentils). Add 1 teaspoon of garlic powder and a generous pinch of salt to the lentils, then stir to combine. Bring to a boil over high heat, then reduce heat to low and simmer, covered, for 25-30 minutes, until the lentils are tender. Drain well, then set aside.
- In the meantime, add the cauliflower to a large bowl. Drizzle with olive oil, then add the curry powder, garlic powder, cayenne (optional), and salt. Toss the cauliflower until all pieces are evenly coated, then transfer to the baking tray. Bake in the top rack of the oven for 30-35 minutes, until the edges are browned.
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