Warm Split Red Lentil and Tamarind Salad

Red lentils tossed with parsley, cilantro, and cherry tomatoes in a tamarind dressing make a great warm salad for an appetizer, dinner, or a light lunch.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 352 Calories

Ingredients

• 1 teaspoon salt
• ¼ cup vegetable oil
• 2 tablespoons olive oil
• 4 cups water
• ½ lemon, juiced
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• ¼ cup chopped parsley
• 10 cherry tomatoes, halved
• ½ red onion, thinly sliced
• 2 teaspoons cumin seeds
• 2 teaspoons ground turmeric
• 1 teaspoon vinegar
• ¼ cup chopped cilantro
• 1 cup split red lentils
• 1 chile pepper, thinly sliced (Optional)
• 1 ½ tablespoons tamarind paste

Recipe Instructions

Step 1

Place red onion slices into a bowl and cover with ice water; stir in vinegar.

Step 2

Place lentils into a saucepan with water and bring to a boil; reduce temperature to low and simmer until lentils are tender and still keep their shape, 5 to 10 minutes. Stir 1 teaspoon salt into lentils and let sit off the heat for 1 minute; drain and transfer lentils into a salad bowl.

Step 3

Drain onion slices; gently fold onion, cherry tomatoes, parsley, cilantro, lemon juice, and olive oil into lentils. Season with salt and black pepper.

Step 4

Heat a heavy skillet over high heat and pour in vegetable oil; remove skillet from heat and stir in cumin seeds, garlic, and chile pepper. Cook and stir until fragrant, about 30 seconds; stir in tamarind paste and turmeric. Mix well for 30 seconds. Pour tamarind mixture over lentils, toss to coat, and serve.