warm-split-red-lentil-and-tamarind-salad

Warm Split Red Lentil and Tamarind Salad

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  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    40 m
Rippin
Recipe by  Rippin

“This is a quick and easy warm salad. It can be served as an appetizer or as a main dish.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Place red onion slices into a bowl and cover with ice water; stir in vinegar.
  2. 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.
  3. Drain onion slices; gently fold onion, cherry tomatoes, parsley, cilantro, lemon juice, and olive oil into lentils. Season with salt and black pepper.
  4. 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.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 352 cal
  • 18%
  • Fat
  • 21.4 g
  • 33%
  • Carbs
  • 32 g
  • 10%
  • Protein
  • 11.4 g
  • 23%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 700 mg
  • 28%

Based on a 2,000 calorie diet

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Mediterranean Style Roasted Red Pepper and Lentil Salad

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