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Warm Split Red Lentil and Tamarind Salad

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"This is a quick and easy warm salad. It can be served as an appetizer or as a main dish."
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40 m servings 352 cals
Original recipe yields 4 servings

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  • Prep

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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.


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

Nutrition Facts

Per Serving: 352 calories; 21.4 g fat; 32 g carbohydrates; 11.4 g protein; 0 mg cholesterol; 603 mg sodium. Full nutrition

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