20-Minute Curry Red Lentil Salad
Created By: Laurel at DarnGoodVeggies.com
Use: Shasta Yellow Lentils
Yields: 6 servings
30-minutes or less, Vegetarian
Recipe and photo courtesy of Laurel at DarnGoodVeggies.com
Ingredients for the salad:
2 cups dried PNW Co-op Sunrise red or Shasta yellow lentils, rinsed and sorted
3 cups water
1/4 cup chopped sweet onion
2 Tablespoons apple cider vinegar
1/3 cup raisins
1/4 cup capers
Ingredients for the dressing:
1/2 cup orange juice (preferably freshly squeezed)
1/4 cup avocado oil
1 Tablespoon honey
1 1/2 teaspoons Dijon mustard
1 Tablespoon curry powder
1 teaspoon cardamom
1 teaspoon salt
Add the water to a medium pot and bring to a simmer.
While the water is heating, add the chopped onion and apple cider vinegar to a small bowl. Toss and set aside. The vinegar will take the "bite" out of the raw onion.
Once the water is ready, add in the lentils and simmer until they are tender, about 10 minutes. Add in the raisins and simmer for 1 more minute. Drain the lentils and raisins, making sure to drain off as much water as possible, and place them in a bowl.
Whisk together the dressing ingredients. Add in the onions with the vinegar they soaked in. Pour this over the salad. Add in the capers and toss well. Serve warm, room temperature, or cold straight from the fridge. Leftovers will keep for 3-5 days in the fridge.
For more delicious plant-powered recipes, please visit DarnGoodVeggies.com.