Lentil curry salad

Recipe from: 13 November 2015
meat-free mondays,recipe,vegetarian,curry,salad,le

Ingredients 17
Servings 4
Time 00:15

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
 

Method

00:30
 
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

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.






 

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

You might also Like

NEXT ON FOOD24X

Nana pudding

2017-10-16 15:51
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.