Warm Split Red Lentil and Tamarind Salad recipe
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Ingredients
- ½ red onion, thinly sliced 1 teaspoon vinegar 1 cup split red lentils 4 cups water 1 teaspoon salt 10 cherry tomatoes, halved ¼ cup chopped parsley ¼ cup chopped cilantro ½ lemon, juiced 2 tablespoons olive oil salt and ground black pepper to taste ¼ cup vegetable oil 2 teaspoons cumin seeds 2 cloves garlic, minced 1 chile pepper, thinly sliced 1 ½ tablespoons tamarind paste 2 teaspoons ground turmeric
Nutrition Info
- 352.2 caloriescarbohydrate: 32 gcholesterol: : -fat: 21.4 gfiber: 10.5 gprotein: 11.4 gsaturatedFat: 3.2 gservingSize: -sodium: 602.6 mgsugar: 2.9 gtransFat: : -unsaturatedFat: : -
Directions Warm Split Red Lentil and Tamarind Salad
Directions
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Place red onion slices into a bowl and cover with ice water, stir in vinegar.
Place lentils into a saucepan with water and bring to a boil, reduce temperature to low and simmer until lentils are tender and still keep their shape, 5 to 10 minutes. Stir 1 teaspoon salt into lentils and let sit off the heat for 1 minute, drain and transfer lentils into a salad bowl.
Drain onion slices, gently fold onion, cherry tomatoes, parsley, cilantro, lemon juice, and olive oil into lentils. Season with salt and black pepper.
Heat a heavy skillet over high heat and pour in vegetable oil, remove skillet from heat and stir in cumin seeds, garlic, and chile pepper. Cook and stir until fragrant, about 30 seconds, stir in tamarind paste and turmeric. Mix well for 30 seconds. Pour tamarind mixture over lentils, toss to coat, and serve.