This is a refreshing and filling salad. The combination of flavors is unique and the colors are very pretty to look at. It's also a good dish for making ahead of time for a party because the dish enhances it's flavor over time. Ingredients:
1 generous handful of baby arugula
1 cup yellow lentils
1 medium cucumber
1 green pepper
1 large green apple
the juice of 3 limes
Dressing:
1 T peanut oil
2 tsp mustard seeds
2 tsp ground cumin or cumin seeds
1 T dried curry leaves
Soak the yellow lentils in a large bowl filled with water several inches above the lentils for a couple hours or overnight.
Dice the cucumber, green pepper and finely dice the green apple. Combine all the ingredients in a large serving bowl and stir gently so the lime juice covers all the pieces.
Put the peanut oil in a wok and bring to a medium high heat. Add all the elements of the dressing and stir until the mustard seeds start to pop. Turn off the heat and pour over the salad. Stir the salad so the dressing mixes in thoroughly and serve or refrigerate for later.
Health Benefits:
This dish is rich in fiber and will help with weight loss. Because the salad is mostly raw, the food is loaded with nutrients and could help boost your energy.
I'm certainly going to try this one, it sounds interesting. Does the colour of the lentils matter? At the moment I only have red lentils on stock and lots of them...
ReplyDeleteI think red lentils are slightly smaller than yellow, so the dish may have less texture but the flavor should be similar. If you try it, I'd love to hear how it turns out!
ReplyDeleteAlso, red lentils tend to be in a lot of curries, so if you google "curry red lentils" you should get a bunch more ways to use your supply.
I love this salad! I have not tried mixing lentil salads with greens. It would be great with the whole moong dal (sprouted).
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