Green Curry Lentil Salad

Spicy green curry dressing is tossed with green lentils and kamut grains for a zingy side dish for your summer barbecue. This salad tastes wonderful the next day as well.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 298 Calories

Ingredients

• ⅛ cup water
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon tamari
• 2 tablespoons rice vinegar
• 1 lime, zested and juiced
• 1 teaspoon ginger paste
• 1 tablespoon superfine sugar
• ½ cup chopped radicchio
• 2 teaspoons Thai green curry paste
• 1 cup green lentils
• 2 tablespoons pure peanut butter
• 1 tablespoon lemongrass paste
• 1 tablespoon light vegetable oil
• ⅛ teaspoon garlic paste
• ¼ cup cooked kamut grains
• 8 cherry tomatoes, chopped

Recipe Instructions

Step 1

Cover green lentils with boiling water in a saucepan. Allow to soak for 1 hour.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.