Tuesday, January 12, 2010

Spicy Lentil Salad

This recipe has lots of unique ingredients, but boy is it tastey!  It can work as a stand alone dish or served along side of a fish or meat dish.  I wouldn't try this recipe if you're in a hurry or haven't gone to the grocery store with this recipe in hand, as there are a few ingredients I can almost garuantee you won't have in your pantry.


1 c basmati rice
1 c Joseph's Grainery Lentils
1 tsp turmeric (bet ya don't have that in your pantry!)
1 tsp ground cinnamon
3 star anise
2 bay leaves
3 Tbsp canola oil
1 Tbsp lemon juice
9 oz broccoli florets
2 carrots, cut into julienne strips
1 onion, finely chopped
2 garlic cloves, crushed
1 red pepper, finely chopped
1 tsp garam masala
1 tsp ground coriander
1 2/3 c fresh or frozen peas, thawed

Dressing Ingredients:

1 c plain yogurt
1 Tbsp lemon juice
1 Tbsp chopped mint
1 tsp cumin seeds

Directions:  Put the rice, lentils, turmeric, cinnamon, cardamom, star anise and bay leaves in a saucepan with 3 c water.  Stir well and bring to a boil.  Reduce the heat, cover and simmer gentily for 50 to 60 minutes or until the liquid is absorbed.  Remove the whole spices.  Transfer the mixture to a large bowl.  Whisk 2 tablespoons of the oil with the lemon juice, then fork through the rice mixture.

Steam or boil the broccoli and carrots until tender.  Drain and refresh in cold water.

Heat the remianing oil in a large frying pan and add the oinion, garlic and pepper.  Stir-fry for 2-3 minutes, then add the garam masala and coriander and stir-fry for another 1-2 minutes.  Add the cooked vegetables and pease and toss to coat in the spice mixture.  Add to the rice and fork through to combine.  Cover and refrigerate until cold.

To make the dressing, mix the yogurt, lemon juice, mint and cumin seeds together and season with salt and freshly ground black pepper.  Serve dressing with the salad.


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