Prep 20 mins
Cook 10 mins
A delicious recipe from Bal Arneson. I love red lentils because they are so tender -- they blend into all the other ingredients and add a wonderful texture to the dish!
- 1⁄2 cup whole almond
- 1 cup dried red lentils
- 2 tablespoons grapeseed oil
- 2 teaspoons fresh ginger, minced
- 2 garlic cloves, minced
- 2 teaspoons garam masala
- 1⁄2 teaspoon cumin seed
- 1⁄2 teaspoon black mustard seeds
- 1⁄4 teaspoon cardamom seed
- 1 pinch coriander seed
- 1 lime, juice of
- 1 cup carrot, grated
- 1 cup radish, grated
- 1⁄2 cup red bell pepper, finely chopped
- 1⁄4 cup fresh cilantro, chopped
- 2 tablespoons of fresh mint, chopped
- 1 pinch salt and pepper
- 8 boston lettuce leaves
- Toast the almonds in a heavy skillet over medium heat until they are golden and very aromatic, 5-6 minutes. Roughly chop them and set aside.
- Put the lentils in a medium saucepan and cover with cold water. Place over medium-high heat and bring to a boil. Cook until they are just barely tender and still quite red, about 2 minutes. Drain and rinse with cold water to halt the cooking process. Shake out all excess water and then put the lentils into a large bowl.
- Pour the oil in a skillet and when hot, add the ginger and garlic and cook for 1 minute. Add the garam masala, cumin, mustard, cardamom and coriander seeds and cook for 1 minute. Add the lime juice and pour over the lentils. Add the carrots, radish, red peppers, cilantro and mint. Season with salt and pepper and toss well to combine.
- Line a serving platter with overlapping lettuce leaves. Mount the lentil salad over them. Sprinkle with toasted almonds and serve.