CURRIED LENTIL SALAD WITH CAPERS & CURRANTS RECIPE - (4.2/5)
Provided by mahto
Number Of Ingredients 24
Steps:
- 1. Rinse the lentils well and pick through them to remove any dirt or bits of rock. Drain them, then put them in a pot with the garlic clove and the bay leaf and cover with 3-4 inches of water. Cover and bring to a boil then turn the heat down and let it simmer for 20-25 minutes. You should start testing the lentils for doneness at around 15 minutes in, just in case, since you don't want to overcook them - mushy lentils are just not as appealing as toothsome ones. 2. While the lentils are simmering, make the dressing by placing all ingredients in a jar with a tight fitting lid and shake vigorously to combine. If you don't have all the spices, don't despair, it will probably still taste good with just some of them - for my money, the cumin and coriander are the most important ones to include. 3. Dice up the onion (very fine) and chop up your veggies and herbs, trying to get the vegetables cut to roughly the same size. If you're using raisins instead of currants, I'd chop them up a bit and you can do the same with the capers if you have large ones. 4. When the lentils are finished, take the pot off the heat, drain it and fill with cold water to stop the lentils from continuing to cook (and getting mushy). After a few minutes, drain the water out and pour the lentils into a serving bowl and toss with the dressing. Add the onions, herbs, veggies, currants and capers (and any other ingredients you've chosen to add) and serve. this tastes even better the next day so you can definitely make it ahead of time and just keep it covered in the fridge. Read more: http://www.care2.com/greenliving/curried-lentil-salad.html#ixzz2q78w2EPp
COLOURFUL CURRIED LENTIL SALAD
Make and share this Colourful Curried Lentil Salad recipe from Food.com.
Provided by Thursdaynight cook
Categories Lentil
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Put the lentils, peppers, onions and currants into a bowl.
- In another bowl mix the remaining ingredients to make a dressing.
- Pour the dressing onto the lentils and stir.
- Allow time for the flavours to mature.
Nutrition Facts : Calories 440.5, Fat 10.2, SaturatedFat 1.3, Sodium 12.5, Carbohydrate 64.9, Fiber 28.9, Sugar 10.9, Protein 24.1
CURRIED LENTILS
Simple recipe with exotic flavors, but only a few ingredients. Lentils are simmered in a coconut curry sauce. Serve over rice.
Provided by MELANIESAYSHI
Categories Side Dish Curry Side Dish Recipes
Time 40m
Yield 2
Number Of Ingredients 5
Steps:
- Rinse lentils and place in a saucepan with the water. Bring to a boil, then cover, and simmer over low heat for 15 minutes. Stir in the curry paste, coconut cream and season with salt to taste. Return to a simmer, and cook for an additional 10 to 15 minutes, until tender.
Nutrition Facts : Calories 465.8 calories, Carbohydrate 73.1 g, Fat 15.1 g, Fiber 9.7 g, Protein 11.9 g, SaturatedFat 14 g, Sodium 259.9 mg, Sugar 49 g
CURRIED RED LENTIL SALAD
Categories Salad Vegetable Vegetarian
Number Of Ingredients 23
Steps:
- Whisk together the dressing and set aside Wash lentils. Cook in boiling water 5-6 minutes or until just tender. Rinse and drain well. Combine with the other salad ingredients. Add the dressing; mix well and let marinate at least overnight. Stir before serving.
SPICY RED LENTILS WITH CAPERS AND CURRANTS
These are lentils are delightfully different and will last 10 days or so in the fridge. This recipe makes heaps but they are so very morish. If you like red lentils you'll love this one! (A Belinda Jeffrey's recipe changed slightly to suit my family.)
Provided by Stardustannie
Categories Grains
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Place large saucepan of water on to boil for the lentils.
- Check lentils for any stones etc. Place lentils in a fine sieve and run under lots of running water, when water runs clear, give them a good tap on the side of the bench to get rid of excess water.
- Tip lentils into saucepan of boiling water, stir them well and cook them for only a couple of minutes, until they are just tender with a hint of firmness (watch them very carefully as they can turn into mush in the space of 30 seconds or so, testing them as you go).
- As soon as they are ready pour them into a sieve to drain, shaking them well to get rid of any excess water.
- Tip the cooked lentils into the dressing and mix well. Add the currants and the capers, and leave the salad to cool to room temperature, stirring it regularly.
- When you are ready to serve, pile it onto a plate/bowl and sprinle some onion slithers and parsley leaves over the top.
Nutrition Facts : Calories 510.4, Fat 21.2, SaturatedFat 3, Sodium 716.4, Carbohydrate 61.9, Fiber 24.4, Sugar 16.6, Protein 20.3
CURRIED RED LENTIL SALAD
I found this recipe online and noticed there was nothing else like it on Recipezarr. I really enjoyed it. Add cooked chicken, pork, or lamb meat to it to make a nice summer meal.
Provided by FlamingoSushi
Categories Lentil
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In large bowl, whisk together all ingredients for dressing. Set aside.
- Wash lentils. Cook in boiling water 5-6 minutes or until just tender. Rinse and drain well.
- Add capers, currants and onions to lentils.
- Combine with dressing and let marinate at least 2 hours in the refrigerator before serving.
- Enjoy!
Nutrition Facts : Calories 462.6, Fat 21.4, SaturatedFat 2.8, Sodium 594.4, Carbohydrate 54.4, Fiber 19.4, Sugar 17.8, Protein 15.9
CURRIED LENTIL, WILD RICE AND ORZO SALAD
A wonderful salad with a multitude of flavours and textures. If you don't care for currants, raisins or dried apricots work equally well. I use half currants and half apricots in this recipe if I have them both on hand.
Provided by Carrie Ann
Categories Lentil
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Cook the wild rice in a large, covered pot of boiling, salted water, for 10 minutes.
- Add the lentils and boil for 20 minutes.
- Add the orzo and boil for about 5 minutes, or until just tender.
- Drain well and transfer to a large bowl.
- Add the currants and onions and set aside.
- Dressing: Whisk all ingredients together in a small bowl.
- Pour over the rice mixture and toss gently.
- Let the salad cool completely, then cover and refrigerate for at least 4 hours, or better, over night.
- Sprinkle on the almonds just before serving.
Nutrition Facts : Calories 349.8, Fat 15.2, SaturatedFat 1.9, Sodium 208, Carbohydrate 44.6, Fiber 9.5, Sugar 10, Protein 11
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