Greens, a landmark vegetarian restaurant in San Francisco with views of the bay and Golden Gate Bridge, inspired this Curried Lentil Salad recipe. Spices provide a lovely punch, and the secret is to let the salad rest for about half hour to allow the flavors to mix. It tastes even better the next day. Make sure to use a plain yogurt with neutral flavor, avoiding any made from coconut milk. You can substitute plain whole milk yogurt for a vegetarian version of the Curried Lentil Salad.
Print
Curried Lentil Salad
- Yield: Serves 4
Description
Lentils in a flavorful mix of peppers, onion, and seasonings.
Ingredients
Scale
- 1 1/2 cup French lentils
- 1 carrot, diced
- 1/2 cup non-diary yogurt, such as almond or cashew
- 1 tbsp white balsamic vinegar
- 1 lemon
- 1 tsp ground cumin seeds
- 1/2 tsp turmeric
- 1/4 tsp coriander
- 1 tsp salt
- 1/8 tsp cayenne pepper
- 1/8 tsp black pepper
- 1/2 red onion, thinly sliced
- 1 red bell pepper, diced
- 2 tbsp chopped cilantro
Instructions
- Rinse the lentils under running water for at least 30 seconds. Drain well.
- Place them in a medium-size saucepan, cover with water and add a pinch of salt.
- Bring to boil, then decrease the heat enough to maintain a gentle simmer.
- Cook until lentils are tender, about 15 to 20 minutes. Drain well and set aside.
- Meanwhile, bring a small pot of water to boil, and cook the diced carrot for about 2 minutes. Drain and set aside.
- Combine the yogurt with the balsamic vinegar, the juice of the lemon, and all the spices.
- In a large bowl, combine the lentils with the onion, the carrot and the bell pepper, pour the yogurt mixture over and mix well.
- Let them rest for about 30 minutes to allow the flavors to mix.
- Add the cilantro just before serving.
- Serve cold with pita bread.
Check out some more California Fusion Recipes here!
Photography, Story, and Styling by Sara Ghedina
Subscribe to TABLE Magazine’s print edition.
