Pondicherry Lentils

"In "Tangy Tart Hot & Sweet," Padma Lakshmi (of Top Chef fame) writes that she "named this salad after a town in South India that was heavily influenced by French colonization." She uses black Beluga lentils, which are similar in size to Puy lentils, but the recipe can be made with any lentils; just remember to adjust the cooking time if necessary. This dish improves in flavor the second day."
 
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photo by COOKGIRl photo by COOKGIRl
photo by COOKGIRl
Ready In:
2hrs 40mins
Ingredients:
14
Serves:
6
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ingredients

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directions

  • Pick lentils over for any small stones; rinse and soak 2 hours in tepid water; drain.
  • Place lentils and water in a large saucepan; heat to a boil.
  • Reduce heat to low; cover and cook until lentils are tender, but still firm, 20-25 minutes.
  • Rinse the lentils with cold water; drain.
  • Mix together the lentils, apple, bell pepper, jalapeno, parsley, lemon juice, olive oil, vinegar and salt in a large bowl; chill until serving time.
  • Just before serving, heat the sesame oil in a skillet over medium-high heat. Add the ginger and coconut; cook, stirring occasionally, until golden, 3-5 minutes. Sprinkle ginger and coconut over the lentils.

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Reviews

  1. Wow! I used black beluga and this is an outstanding recipe! You don't find black beluga recipes often, that's for sure. Served over brown basmati rice and I believe this would actually make an interesting cold (or at least room temperature) salad for summer picnics, potlucks, etc. PS I added about 1/4 teaspoon dark toasted sesame oil. cg
     
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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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