Spicy green curry dressing is tossed with green lentils and kamut grains for a zingy side dish for your summer BBQ. This salad is wonderful the day after preparation.



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


Instructions Checklist
  • Cover green lentils with boiling water in a saucepan. Allow to soak for 1 hour.

  • Whisk peanut butter, rice vinegar, water, lemongrass paste, tamari, sugar, oil, lime zest and juice, green curry paste, ginger paste, and garlic paste in a bowl; set dressing aside.

  • Drain lentils. Fill saucepan with enough fresh water so lentils are covered by 1 inch. Bring to a boil over medium-high heat. Reduce heat and simmer until lentils are cooked through but not mushy, about 20 minutes.

  • Meanwhile, put kamut grains in a saucepan and fill with enough water to cover by 1 inch. Bring to a boil over medium-high heat, reduce heat, and simmer until soft, about 10 minutes. Drain kamut and lentils and let cool.

  • Combine cooled lentils and kamut grains in a bowl and toss until mixed well. Add tomatoes and radicchio. Drizzle dressing over salad and toss to coat. Allow to rest at least 10 minutes before serving. Top with chopped cilantro.

Cook's Notes:

You can use freekeh, farro, or any grain you like if you can't find kamut.

Make sure to use real, 100% peanut butter and not the kind with sugar or sweeteners added.

Nutrition Facts

298.4 calories; protein 15.1g 30% DV; carbohydrates 43.5g 14% DV; fat 10.3g 16% DV; cholesterolmg; sodium 462.9mg 19% DV. Full Nutrition