Curried Red Lentil Salad
Alex prepared this salad during the April 2005 McDougall Program and even those people who thought they didn't like curry, loved it! This is an excellent summer meal for those hot days that are coming.
Serves: 4 to 6
Prep Time: 15 min
Cook Time: 20 min
Ingredients
2 Cups
Red lentils, picked through
2 Cups
Water or vegetable stock
1
Onion, sliced thin
2 Cloves
Garlic, minced
¬Ω Cup
White wine or water
1-2 Tablespoons
Curry powder, to taste
1 Head
Cauliflower, cut into florets
1 Small
Apple, chopped
¬Ω Cup
Currants
1 Tablespoon
Balsamic vinegar
1 Tablespoon
Soy sauce
Directions
1
Cook the lentils in water or vegetable stock until they are tender and still whole, about 15 to 20 minutes. Drain and set aside.
2
Meanwhile, sauté the onions and garlic in the wine or water for 3 minutes.
3
Add the curry powder and cauliflower florets and cook, stirring, until the cauliflower is tender-crisp.
4
Add the cauliflower mixture to the lentils and mix in the apple and currants.
5
Season with balsamic vinegar and soy sauce. Serve cold.
Hints: Balsamic vinegar is made by aging grape juice in barrels. In general, the more expensive the balsamic, the better flavor it will have.
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