This is a quick and easy warm salad. It can be served as an appetizer or as a main dish.


Recipe Summary

30 mins
10 mins
40 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place red onion slices into a bowl and cover with ice water; stir in vinegar.

  • 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.

  • Drain onion slices; gently fold onion, cherry tomatoes, parsley, cilantro, lemon juice, and olive oil into lentils. Season with salt and black pepper.

  • 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

352 calories; protein 11.4g 23% DV; carbohydrates 32g 10% DV; fat 21.4g 33% DV; cholesterolmg; sodium 602.6mg 24% DV. Full Nutrition