Wednesday, January 21, 2009

Curry Lentil Salad

1 cup dried lentils
1 cup total very small diced red pepper, cucumber, carrot, baby leek. (if baby leeks are not in season use a about a tablespoon of very finely diced shallot)
4 tablespoons extra virgin olive oil
2 tablespoons cider vinegar
4 teaspoons curry powder
½ teaspoon turmeric
1 teaspoon kosher salt

Cover lentils with plenty of cold water. Simmer lentils until they are very tender. Make sure that they are always covered with water, if the water evaporates, add more. This takes about 30-45 minutes. When lentils are cooked rinse with cold water.

Add diced vegetables.

In a separate bowl whisk together olive oil, vinegar, curry powder and salt. Pour over lentils and gently mix. Best if served chilled.

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