Red Lentil Salad

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!

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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.
4. Line a serving platter with overlapping lettuce leaves. Mount the lentil salad over them. Sprinkle with toasted almonds and serve.