Curried Lentil Salad

Prep:10minCook:20min

I purchased/own this cookbook written by Dr. Jennie Brand-Miller, Kaye Foster-Powell, and Joanna McMillan-Price and published by Marlowe & Company, NY.

Updated at: Fri, 01 Sep 2023 16:20:33 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories378.3 kcal (19%)

Total Fat12.2 g (17%)

Carbs48.1 g (18%)

Sugars4.3 g (5%)

Protein23.6 g (47%)

Sodium266.5 mg (13%)

Fiber25.3 g (90%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 tablespoonmargarine

monounsaturated

1 tablespooncurry powder

1 ½ cupsgreen lentils

or brown

1red onion

small, thinly sliced

2 cupsbaby spinach leaves

¼ cupcilantro leaves

¼ cupmint leaves

2 tablespoonsred wine vinegar

2 tablespoonsextra virgin olive oil

sea salt

pepper

freshly ground

Instructions

Step 1

Melt the margarine in a saucepan and add the curry powder. Stir for about 20 seconds, then add the lentils, stirring to coat well. Add a generous pinch of salt. Cover the lentils with water, bring to a simmer and cook for 20 minutes, or until the lentils are tender. (Take acre not to let the lentils get too dry - add more water, if necessary, but don't make them too wet.) remove from the heat, drain, rinse and set aside to cool.

Step 2

Put the cooled lentils in a large bowl with the onion, tomatoes, spinach, and herbs. Whisk together the vinegar and oil, pour over the salad and toss well. Season to taste with sea salt and pepper.