CURRIED PINK LENTIL SALAD RECIPE - NYT COOKING
Provided by Molly O'Neill
Total Time 1 hours 35 minutes
Yield Four servings
Number Of Ingredients 14
Steps:
- Put the red lentils in a strainer and rinse under cold running water until the water runs clear. Drain.
- Put the onion, garlic and ginger in a nonstick skillet and cook over medium-low heat until soft, about 5 minutes. Add the lentils, clove, bay leaf, curry powder, salt and pepper. Cover with 2 1/2 cups cold water. Increase the heat and bring the liquid to a boil. Lower the heat, cover and cook slowly until the lentils are tender, about 15 to 20 minutes, stirring occasionally. Rinse the lentils under cold running water until cool. Drain and set aside.
- Put the vinegar in a large glass or ceramic bowl. Whisk in the olive oil. Add the grated orange rind, scallions and parsley. Add the lentils and toss to combine. Cover and refrigerate for 1 hour before serving.
Nutrition Facts : @context http//schema.org, Calories 398, UnsaturatedFatContent 4 grams, CarbohydrateContent 68 grams, FatContent 5 grams, FiberContent 12 grams, ProteinContent 25 grams, SaturatedFatContent 1 gram, SodiumContent 305 milligrams, SugarContent 4 grams, TransFatContent 0 grams
CURRIED PINK LENTIL SALAD RECIPE - NYT COOKING
Provided by Molly O'Neill
Total Time 1 hours 35 minutes
Yield Four servings
Number Of Ingredients 14
Steps:
- Put the red lentils in a strainer and rinse under cold running water until the water runs clear. Drain.
- Put the onion, garlic and ginger in a nonstick skillet and cook over medium-low heat until soft, about 5 minutes. Add the lentils, clove, bay leaf, curry powder, salt and pepper. Cover with 2 1/2 cups cold water. Increase the heat and bring the liquid to a boil. Lower the heat, cover and cook slowly until the lentils are tender, about 15 to 20 minutes, stirring occasionally. Rinse the lentils under cold running water until cool. Drain and set aside.
- Put the vinegar in a large glass or ceramic bowl. Whisk in the olive oil. Add the grated orange rind, scallions and parsley. Add the lentils and toss to combine. Cover and refrigerate for 1 hour before serving.
Nutrition Facts : @context http//schema.org, Calories 398, UnsaturatedFatContent 4 grams, CarbohydrateContent 68 grams, FatContent 5 grams, FiberContent 12 grams, ProteinContent 25 grams, SaturatedFatContent 1 gram, SodiumContent 305 milligrams, SugarContent 4 grams, TransFatContent 0 grams
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