Pondicherry Lentils
- Reviews 1
Ready In: 2 hrs 40 mins
Serves: 6
Ingredients
- 2 cups lentils
- 8 cups water
- 1 fuji apple, cored, diced
- 1 yellow bell pepper, large, diced
- 1 jalapeno pepper, diced (remove seeds and veins if you like it less hot)
- 1 cup flat leaf parsley, leaves, chopped
- 1 1⁄2 lemons, juice of
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon salt
- 1 tablespoon sesame oil
- 1 tablespoon gingerroot, fresh, minced
- 1 1⁄2 teaspoons gingerroot, fresh, minced
- 1⁄4 cup unsweetened coconut, shredded
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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