RED LENTIL SALAD
Provided by Food Network
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Toast the almonds in a heavy skillet over medium heat until they are golden and very aromatic, 5 to 6 minutes. Roughly chop them and set aside.
- Put the lentils in a medium saucepan and cover with cold water. Place over medium-high heat, bring to a boil and 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.
- Pour the oil into a skillet and, when it is 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 then pour over the lentils. Then add the carrots, radishes, red peppers, cilantro and mint. Season with salt and pepper and toss well to combine.
- Line a serving platter with overlapping lettuce leaves. Mound the lentil salad over them. Sprinkle with toasted almonds and serve.
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