Warm Curried Lentil Salad with Cucumber-Yogurt Dressing and Garlic Chips

Published on August 11, 2015 | In | By
0 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 4 servings

Photography by Baila Gluck

 

Inspired by Indian cuisine, this dish features a cooked lentil stew using Indian aromatics and spices. Dressing and Garlic Chips can be made up to two days in advance.

 

Print Friendly, PDF & Email

Ingredients

  • 3 tbsp. olive oil
  • 1 tsp. dry yellow mustard seeds
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 tsp. minced fresh ginger
  • 1 tsp. kosher salt
  • 1½ tsp. Pereg Indian curry powder
  • 1 tsp. Pereg Garam Masala
  • 1 1/3 cups green lentils
  • 2 2/3 cups vegetable stock
  • 1 large or 2 small tomatoes, chopped
  • 1 large or 2 small tomatoes, chopped
  • 1-2 tbsp. chopped fresh cilantro or parsley
  • 6 cups baby spinach

  • Yogurt-Cucumber Dressing
  • 6 oz. Greek plain yogurt
  • Juice from ½ lemon
  • 1 Persian cucumber, grated
  • ¼ tsp. cumin seeds
  • ¼ tsp. ground coriander
  • Pinch of salt
  • Handful of chopped mint leaves (optional)

  • Garlic Chips
  • 2 tbsp. canola oil
  • 4 garlic cloves, peeled and thinly sliced

Instructions

  1. Heat oil in a deep skillet over medium heat. Add mustard seeds and cook until seeds start to sputter, about 1-2 minutes.  Add onion, garlic, ginger and kosher salt to taste.  Sauté for 3-4 minutes.
  2. Add curry powder and garam masala; sauté for another minute until spices are blended and start becoming aromatic.
  3. Add lentils to the mixture, stirring to blend. Continue to cook for 1-2 minutes.
  4. Add stock and bring back to a boil. Then cover and reduce heat to low; cook until lentils are tender and have absorbed most of the liquid, about 30-35 minutes. Remove from heat.
  5. Fold in chopped tomatoes. Season to taste with pepper and more salt if needed. Sprinkle with fresh chopped cilantro or parsley.
  6. To plate, place a handful of spinach on the bottom of a bowl. Place a scoop of lentils on top of the spinach.  Spoon some Yogurt-Cucumber dressing (directions below) over the lentils.  Top with some Garlic chips (directions below).
  7. Yogurt-Cucumber Dressing
    Combine all ingredients in a small mixing bowl.  Whisk to blend and season to taste with salt and pepper.
  8. Garlic Chips
    1. Heat oil in a small frying pan over medium heat until hot.
    2. Add sliced garlic and spread out in a single layer. 
    3. Cook until golden brown, stirring often, about 3-4 minutes.  Be careful not to burn!
    4. Remove garlic with slotted spoon and transfer to a plate lined with paper towels to drain.
    5. When cool, garlic chips can be stored in a tightly covered container.
No comments yet.

Leave a Reply