Warm Split Red Lentil and Tamarind Salad

Rippin

"This is a quick and easy warm salad. It can be served as an appetizer or as a main dish."
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Ingredients

40 m servings 352 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 352 kcal
  • 18%
  • Fat:
  • 21.4 g
  • 33%
  • Carbs:
  • 32g
  • 10%
  • Protein:
  • 11.4 g
  • 23%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 603 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place red onion slices into a bowl and cover with ice water; stir in vinegar.
  2. Place lentils into a saucepan with water and bring to a boil; reduce temperature to low and simmer until lentils are tender and still keep their shape, 5 to 10 minutes. Stir 1 teaspoon salt into lentils and let sit off the heat for 1 minute; drain and transfer lentils into a salad bowl.
  3. Drain onion slices; gently fold onion, cherry tomatoes, parsley, cilantro, lemon juice, and olive oil into lentils. Season with salt and black pepper.
  4. Heat a heavy skillet over high heat and pour in vegetable oil; remove skillet from heat and stir in cumin seeds, garlic, and chile pepper. Cook and stir until fragrant, about 30 seconds; stir in tamarind paste and turmeric. Mix well for 30 seconds. Pour tamarind mixture over lentils, toss to coat, and serve.

Footnotes

  • Cook's Note:
  • Be sure not to overcook the lentils; they should be just tender and not broken apart.

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