Green Curry Lentil Salad Recipes

GREEN CURRY LENTIL SALAD

Steps:

• 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.

CURRIED LENTIL SALAD

Steps:

• Toss corn, lentils, carrots, olive oil, curry powder, and salt in a bowl.

GREEN CURRY LENTILS

Steps:

• Bring the water to a boil in a 3-quart pot, then add the sprouted green lentils and boil for 5 minutes. Remove from the heat, cover the pot, and let it stand for 10 minutes. If you are not using sprouted green lentils, you'll need to cook the lentils according to the directions on the package.
• Heat up the olive oil in a 10 inch skillet over medium high heat. Saute the onion for 3 minutes, then add the garlic and cook until fragrant. Reduce the heat to medium then add the dried spices (garam masala, salt, and black pepper) and cook for 30 seconds.
• Dump in the 4 cups of cooked green lentils, vegetable broth, red curry paste, tomato paste, and fresh ginger. Stir until well mixed, and cook for a few minutes.
• Lower the heat to medium and pour in the coconut milk, then add the baby spinach a little at a time. Cook and until it's wilted and the curry is heated through. Taste and adjust seasonings, if necessary.
• Remove from the heat and pour in 2 tablespoons of lime juice. Stir until well combined. Serve warm with rice, Thai noodles, or naan bread and garnish with the chopped cilantro.

LENTIL CURRY RECIPE

Steps:

• Rinse the lentil under cold water and set aside.Heat oi in a large pan/pot. Add chopped onion and sauté over medium heat, until lightly golden, about 5-6 minutes. Add crushed garlic, grated ginger, curry powder, cumin and turmeric. Cook for 1-2 minutes.Add tomato sauce, water, coconut milk, lentils, salt, pepper. Stir well, bring to a boil, then cover, reduce the heat to low and simmer for 30-40 minutes.Lentils should be soft and the sauce should be creamy. If too thick, add more water, too thin, simmer for 10-15 more (with a lid off).Check the seasoning, if needed add salt/pepper. Turn the heat off add chopped coriander and stir.Serve with rice, naan or as is. Frequently asked questions:WHAT TYPE OF LENTILS ARE THE BEST FOR LENTIL CURRY?In this recipe I used green lentils, but to make the perfect lentil curry you can also use green lentils, red lentils, brown lentils, green lentil or any kind of dried lentils.HOW TO STORE LENTIL CURRY?Lentil curry can be stored, covered, in the fridge, for up to 4-5 days.CAN WE MAKE LENTIL CURRY WITHOUT COCONUT MILK?Yes, you can make lentil curry without coconut cream, but remember, the curry will not be as creamy, the texture and the taste will be totally different. Therefore, I would not recommend skipping coconut milk.MORE RECIPES:Chickpea CurryButter ChickenChicken Meatballs with Coconut CurryQuick and Easy Chicken Curry