Red Lentil Salad Recipe

Name: Red Lentil Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup red lentils or Le Puy French green lentils; 1 large fresh bay leaf; 1 large russet potato, peeled and cut into 1/2-inch dice; Kosher salt; 3 tablespoons vegetable oil; 1 small red onion, finely chopped; 2 cloves garlic, finely chopped; One 1-inch piece ginger, peeled and grated; 1 red chile pepper, finely chopped; 1 tablespoon tamarind paste; 1 tablespoon ground turmeric; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons ground coriander; 1 teaspoon powdered mustard; 1/8 teaspoon cinnamon; Handful fresh cilantro leaves, finely chopped; 2 cups baby spinach, chopped; Juice of 1 lime

Servings: persons

1 cup red lentils or Le Puy French green lentils
1 large fresh bay leaf
1 large russet potato, peeled and cut into 1/2-inch dice
Kosher salt
3 tablespoons vegetable oil
1 small red onion, finely chopped
2 cloves garlic, finely chopped
One 1-inch piece ginger, peeled and grated
1 red chile pepper, finely chopped
1 tablespoon tamarind paste
1 tablespoon ground turmeric
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon powdered mustard
1/8 teaspoon cinnamon
Handful fresh cilantro leaves, finely chopped
2 cups baby spinach, chopped
Juice of 1 lime

1
Bring the lentils and bay leaf to a boil in 3 cups water, then reduce the heat and simmer until the water cooks away, 15 to 18 minutes.
2
Skim any by-product away as the lentils cook.
3
Meanwhile, cover the potatoes with water in a small pot and bring to boil.
4
Salt the water and boil for 5 minutes.
5
Drain the potatoes and run under cold water to cool.
6
Drain well and transfer to a large bowl.
7
Drain the lentils and run under cold water to cool.
8
Drain well and add to the potatoes.
9
Meanwhile, heat the vegetable oil in a skillet and saute the onions, garlic, ginger and chile pepper until softened.
10
Stir in the tamarind paste and spices to toast them, then remove from the heat.
11
Add the spice mixture to the lentils and potatoes.
12
Gently stir in the cilantro, spinach and lime juice.
13
If the salad seems dry, add a little more oil.
14
Serve.
15
Cook's Note: You can use 2 tablespoons store-bought curry paste (such as Patak's) in place of the tamarind, turmeric, cumin, coriander, powdered mustard and cinnamon.

214

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup red lentils or Le Puy French green lentils, 1 large fresh bay leaf, 1 large russet potato, peeled and cut into 1/2-inch dice, Kosher salt, and more.

Yes, Red Lentil Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Red Lentil Salad

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