Lentil curry salad

A quick and easy spicy salad.
 
meat-free mondays,recipe,vegetarian,curry,salad,le
Image by:
Recipe from: 13 November 2015
Preparation time: 15 min
Cooking time: 30 min
 
 

Ingredients

 
  • 2
    cup
    red lentils, rinsed
  • Sea salt and black pepper
  • 5
    curry leaves
  • SALAD:
  • 150
    g
    radishes, sliced into strips
  • 1/2
    a cucumber, finely sliced lengthways
  • 5
    g
    mint leaves, chopped
  • 10
    g
    fresh coriander, chopped
  • 1
    green chilli, chopped
  • 2
    spring onions, chopped
  • DRESSING:
  • 2
    tsp
    mustard seeds
  • 2
    tsp
    cumin
  • 2
    tsp
    coriander seeds, ground
  • 1
    tsp
    crushed dried chilli
  • 3
    Tbs
    vegetable or peanut oil
  • Juice of 1 lemon or lime
Servings: Change Serving
 
 

Method

 
Place the lentils in a pot, cover with water, add the curry leaves and cook until soft but still whole. Remove, drain and set aside.

Place all the salad ingredients with the lentils in a large bowl.

Heat a small frying pan, add the mustard seeds, cumin, coriander and dried chilli; dry-fry for 1 minute. Remove from pan and set aside until cool. Whisk in the oil and lemon juice, season to taste.

To serve:

Drizzle dressing over the salad and toss well.

Words and image:Fairlady
magazine

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Read more on: meat-free mondays  |  recipe  |  vegetarian  |  curry  |  salad
 

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