Best Curried Lentil Salad With Capers Currants Recipes
SPICY RED LENTILS WITH CAPERS AND CURRANTS
Spicy red lentils with capers and currants is a great little recipe. Quick to bring together, economical, everyone loves it, great for lunch boxes and keeps well in the fridge. What's not to like?
Provided by Recipe Winners
Time 20m
Number Of Ingredients 15
Steps:
- cook lentils in a large pot of boiling water per packet instructions
- whisk all of the dressing ingredients until well combined
- drain hot lentils and add to dressing and toss to combine
- leave aside to cool
- add currants, baby capers, onions and parsley when lentils are cool
- mix to combine
- serve and enjoy!
Nutrition Facts : Calories 0 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, Sodium 0 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
SPICY RED LENTILS WITH CAPERS AND CURRANTS
These are lentils are delightfully different and will last 10 days or so in the fridge. This recipe makes heaps but they are so very morish. If you like red lentils you'll love this one! (A Belinda Jeffrey's recipe changed slightly to suit my family.)
Provided by Stardustannie
Categories Grains
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Place large saucepan of water on to boil for the lentils.
- Check lentils for any stones etc. Place lentils in a fine sieve and run under lots of running water, when water runs clear, give them a good tap on the side of the bench to get rid of excess water.
- Tip lentils into saucepan of boiling water, stir them well and cook them for only a couple of minutes, until they are just tender with a hint of firmness (watch them very carefully as they can turn into mush in the space of 30 seconds or so, testing them as you go).
- As soon as they are ready pour them into a sieve to drain, shaking them well to get rid of any excess water.
- Tip the cooked lentils into the dressing and mix well. Add the currants and the capers, and leave the salad to cool to room temperature, stirring it regularly.
- When you are ready to serve, pile it onto a plate/bowl and sprinle some onion slithers and parsley leaves over the top.
Nutrition Facts : Calories 510.4, Fat 21.2, SaturatedFat 3, Sodium 716.4, Carbohydrate 61.9, Fiber 24.4, Sugar 16.6, Protein 20.3
CURRIED RED LENTIL SALAD
I found this recipe online and noticed there was nothing else like it on Recipezarr. I really enjoyed it. Add cooked chicken, pork, or lamb meat to it to make a nice summer meal.
Provided by FlamingoSushi
Categories Lentil
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In large bowl, whisk together all ingredients for dressing. Set aside.
- Wash lentils. Cook in boiling water 5-6 minutes or until just tender. Rinse and drain well.
- Add capers, currants and onions to lentils.
- Combine with dressing and let marinate at least 2 hours in the refrigerator before serving.
- Enjoy!
Nutrition Facts : Calories 462.6, Fat 21.4, SaturatedFat 2.8, Sodium 594.4, Carbohydrate 54.4, Fiber 19.4, Sugar 17.8, Protein 15.9
CURRIED LENTIL AND CASHEW SALAD
This slightly exotic lentil salad can be made many ways, curried is just the one I like best. The cook time is for the lentils, they must be done to your preference. The vegetables are meant to be raw.
Provided by Karyl Lee
Categories Curries
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix the dressing ingredients together and soak the currants in the dressing.
- Put the lentils into a 3 quart pot, cover with water and bring to a boil.
- Cook until tender; While the lentils cook,cut all the vegetables as indicated, set aside to add to the lentils.
- Drain the lentils.
- Place the drained lentils into large bowl.
- Add the vegetables and stir well.
- Add the dressing and currants to the other mixture and stir well.
- Add the cashews.
- Let stand briefly and eat warm, or chill to eat the next day.
CURRIED RED LENTIL SALAD
Categories Salad Vegetable Vegetarian
Number Of Ingredients 23
Steps:
- Whisk together the dressing and set aside Wash lentils. Cook in boiling water 5-6 minutes or until just tender. Rinse and drain well. Combine with the other salad ingredients. Add the dressing; mix well and let marinate at least overnight. Stir before serving.
CURRIED LENTIL SALAD
Steps:
- Bring water to boil in large pot over high heat. Add lentils; cook 2 minutes. Turn off heat; let stand 5 minutes (lentils will be just tender but still firm to bite). Drain; rinse under cold running water until lentils are completely cool. Drain well. Mix onions, currants, parsley, and capers in large bowl. Mix in lentils. Puree vinegar and next 12 ingredients in blender until smooth. With blender running, gradually add oil; blend well. Pour dressing over lentil mixture; toss to combine. Season with salt and pepper. Cover and refrigerate at least 30 minutes and up to 4 hours. Divide spinach among plates. Top with lentil salad and serve. *Available at Indian markets, natural foods stores, and some supermarkets. If unavailable, use green lentils and cook about 30 minutes.
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