Lentil Salad with Curry Spices and Yogurt
Ingredients:
| 6 cups |
Lentils |
| 2 ea. |
Bay leaf |
| 1 ea. |
Red Onion, diced 1/8 inch |
| 2 cups |
Carrots |
| 1 cup |
Red Pepper |
| 1/2 cup |
Cilantro, chopped coarse |
| 2 cups |
Yogurt (plain) |
| 1 tbsp. |
Lemon juice |
| 2 Tbsp. |
Cumin Seed, toasted, then ground |
| 2 tsp. |
Turmeric |
| 1 tsp. |
Coriander |
| 1 Tbsp. |
Salt |
| 1/2 tsp. |
Black Pepper |
| 1/2 tsp. |
Cayenne Pepper |
| 1/2 cup |
White wine vinegar (1/8 cup for onions, 1/4 cup for the dressing) |
Method:
- Rinse lentils and cook covered generously with cold water and the bay leaves. Bring to a boil then simmer until just done. Do not over cook!
- Drop diced onion into boiling water for 15 seconds and remove. Splash with the 1/8 cup of vinegar. Set aside.
- Drop carrot into the same water and cook for 1 minute. Drain and
set aside.
- In a bowl, combine: yogurt, lemon, juice, spices, salt, pepper, and 1/4 cup white wine vinegar. Do not add cilantro yet).
- When lentils are just tender (Not over cooked), drain, and remove bay leaf. Toss lentils, onions, carrots and red pepper into yogurt mixture. Add cilantro just before serving.
Source: Chef Ronald Ng, CCSF
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