Lentil Salad With Curry Spices And Yogurt Recipes

LENTIL SALAD W/CURRIED MANGO YOGURT DRESSING

Steps:

• In a saucepan, combine lentils, white onions, garlic, and water. Cover, bring to boil, then reduce heat and simmer 30-40 minutes until lentils are tender but not mushy.
• Meanwhile, combine bell peppers, celery, and red onions in nonreactive bowl. When lentils are cooked, drain and add them while hot to the bowl. Stir and set aside at room temperature for 15 minutes.
• In a separate bowl, combine all of the yogurt dressing ingredients. Stir the dressing into the lentils and serve.

CURRIED LENTIL SALAD WITH CAPERS & CURRANTS RECIPE - (4.2/5)

Steps:

• 1. Rinse the lentils well and pick through them to remove any dirt or bits of rock. Drain them, then put them in a pot with the garlic clove and the bay leaf and cover with 3-4 inches of water. Cover and bring to a boil then turn the heat down and let it simmer for 20-25 minutes. You should start testing the lentils for doneness at around 15 minutes in, just in case, since you don't want to overcook them - mushy lentils are just not as appealing as toothsome ones. 2. While the lentils are simmering, make the dressing by placing all ingredients in a jar with a tight fitting lid and shake vigorously to combine. If you don't have all the spices, don't despair, it will probably still taste good with just some of them - for my money, the cumin and coriander are the most important ones to include. 3. Dice up the onion (very fine) and chop up your veggies and herbs, trying to get the vegetables cut to roughly the same size. If you're using raisins instead of currants, I'd chop them up a bit and you can do the same with the capers if you have large ones. 4. When the lentils are finished, take the pot off the heat, drain it and fill with cold water to stop the lentils from continuing to cook (and getting mushy). After a few minutes, drain the water out and pour the lentils into a serving bowl and toss with the dressing. Add the onions, herbs, veggies, currants and capers (and any other ingredients you've chosen to add) and serve. this tastes even better the next day so you can definitely make it ahead of time and just keep it covered in the fridge. Read more: http://www.care2.com/greenliving/curried-lentil-salad.html#ixzz2q78w2EPp

CURRIED LENTILS WITH YOGURT

Steps:

• In a 2-quart saucepan, heat water, lentils, onion, and 1/2 tsp. salt to boiling over medium heat.
• Reduce heat to low and cook, partially covered, until lentils are tender but not mushy-about 30 minutes.
• Meanwhile, in medium-size skillet, heat oil over medium heat; add curry and cook 30 seconds.
• Remove from heat and cool 5 minutes; stir in yogurt, honey, and remaining 1/4 tsp. salt.
• Drain lentil mixture in strainer; transfer to large serving bowl.
• Fold in yogurt mixture, carrot, and parsley.
• Just before serving, core apple and thinly slice; gently stir slices into lentil mixture and serve.

CHICKEN AND LENTIL CURRY WITH CUCUMBER YOGURT

Steps:

• Heat oil in large pan over medium heat. Add onions and cook until sizzling. Cover, reduce heat to low and cook, stirring occasionally, until softened, 10 to 15 minutes. Uncover and cook until liquid is almost absorbed, about 8 minutes.
• Add garlic, curry powder, nutmeg, cinnamon, and pepper. Cook until onion starts to turn golden brown and spices are fragrant.
• Add broth, tomato sauce, lentils, and bay leaves.
• Add chicken breasts.
• Cover and simmer, stirring occasionally, until lentils are tender, about 20 minutes.
• Meanwhile, combine yogurt, cucumber, lemon juice, and a pinch of sea salt in a small bowl. Cover and chill until ready to serve.
• Remove and discard bay leaves from curry. Transfer to serving bowls. Serve with a dollop of cucumber yogurt and mango chutney (if using). Garnish with cilantro leaves (if using).

LENTIL SALAD WITH CURRY SPICES AND YOGURT

Steps:

• Rinse the lentils and place them in a medium saucepan; cover with water and add the bay leaf. Bring to a boil, reduce heat, and simmer (the original recipe said to boil for 15-20 minutes -- I find it takes longer to cook the lentils).
• Meanwhile, bring a small pot of water to a boil and drop the onion in for 15 seconds. Scoop out with a strainer and splash with vinegar.
• Drop in the carrot for 1 minute to blanch.
• In a small bowl, combine yogurt, lemon juice, 1 tb vinegar, and spices.
• Drain the lentils when tender; remove the bay leaf and toss all ingredients together. Toss in cilantro before serving.