Best Warm Split Red Lentil And Tamarind Salad Recipes

Red Lentil Salad image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 18

1 cup red lentils or Le Puy French green lentils
1 large fresh bay leaf
1 large russet potato, peeled and cut into 1/2-inch dice
Kosher salt
3 tablespoons vegetable oil
1 small red onion, finely chopped
2 cloves garlic, finely chopped
One 1-inch piece ginger, peeled and grated
1 red chile pepper, finely chopped
1 tablespoon tamarind paste
1 tablespoon ground turmeric
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon powdered mustard
1/8 teaspoon cinnamon
Handful fresh cilantro leaves, finely chopped
2 cups baby spinach, chopped
Juice of 1 lime

Steps:

Bring the lentils and bay leaf to a boil in 3 cups water, then reduce the heat and simmer until the water cooks away, 15 to 18 minutes. Skim any by-product away as the lentils cook.
Meanwhile, cover the potatoes with water in a small pot and bring to boil. Salt the water and boil for 5 minutes. Drain the potatoes and run under cold water to cool. Drain well and transfer to a large bowl.
Drain the lentils and run under cold water to cool. Drain well and add to the potatoes.
Meanwhile, heat the vegetable oil in a skillet and saute the onions, garlic, ginger and chile pepper until softened. Stir in the tamarind paste and spices to toast them, then remove from the heat.
Add the spice mixture to the lentils and potatoes. Gently stir in the cilantro, spinach and lime juice. If the salad seems dry, add a little more oil. Serve.

Lentil Salad image

Provided by Mark Bittman

Time 10m

Number Of Ingredients 9

Steps:

Cook some French green lentils.
While they're still warm, combine with tomatoes, olives, capers and feta.
Toss with a vinaigrette made with olive oil, red-wine vinegar, Dijon mustard, minced shallots and chopped tarragon.