Where I am getting my lean, mean protein lately? Why lentils, of course! These friendly little legumes pack 18 grams of protein per cup. Here is a delicious way to prepare them!
Indian Lentil Salad with Curry Vinaigrette
from The Curry Book by Nancie McDermott
Saute celery, onion, carrot, garlic, and ginger in oil (or water) until soft (about 10 minutes). Stir in lentils, water, bay leaf and salt. Bring to a boil, then cover and simmer over low heat until lentils are tender, but still whole.
Remove the lentils from the heat, draining any excess water if necessary. Set aside and allow to cool slightly, about 15 minutes. Meanwhile, make the dressing.
Method: Whisk together the vinegar, spices and sugar. Slowly stream in the olive oil while whisking constantly. When oil and vinegar are well incorporated, whisk in the shallots, jalapeño and garlic.
While still warm, toss the lentils with 1/4 cup dressing and garnish with cilantro and scallions. Can be served warm or cold. Yield: about 4 servings.
Note: If you are cutting back on oil, feel free to substitute water for some of the oil. The dressing will still taste great.
Lentils are the best! It literally never occurred to me to make a dressing for them though. I’ll have to try this!
It’s really delicious! There is just a teeny bit of sugar in the dressing, you could sub any sweetener, though. Thanks for the comment 🙂
I have to try this recipe. It looks do good!
This salad looks and sounds delicious! Thank you for sharing it. I have Indian food on my mind these days (probably because our nights are now getting cooler). I’ll be making this salad very soon. I know my family will love it!
Looks good. For all the lentils I eat this isn’t a way I thought of preparing them.
I love, love tasty lentil dishes like this one. I have beenn eating this way recently a lot! 🙂
Mmm, I love lentils and this sounds a delicious dish.
It’s loaded with flavor 🙂
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