Seeking a delightful and nutritious dish that tantalizes your taste buds? Look no further than this exquisite Lentil Salad with Curry Spices and Yogurt, a culinary masterpiece that seamlessly blends diverse flavors and textures. This vibrant salad features an array of lentils, each providing a unique bite and a boost of protein. Infused with an aromatic blend of curry spices, this salad bursts with warmth and depth of flavor. The creamy yogurt dressing adds a cooling contrast, while fresh herbs and crunchy vegetables lend a refreshing touch. Discover the symphony of flavors and textures in this delightful Lentil Salad, a perfect symphony for lunch, dinner, or a light and healthy snack.
Check out the recipes below so you can choose the best recipe for yourself!
SPICED BROWN LENTILS WITH YOGURT
In India, dal refers to a number of lentil-shaped legumes. They are served with rice and curries, and are usually soupy, unlike this thick rendition, which resembles refried beans in consistency. If you prefer a soupier dish, double the amount of liquid.
Provided by Martha Rose Shulman
Categories dinner, easy, one pot, main course, side dish
Time 1h10m
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- Combine the lentils, onion, garlic, bay leaf, and water in a medium soup pot or heavy saucepan. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add salt to taste (under-salt slightly because you will be reducing the liquid), and continue to simmer for another 15 minutes, until the lentils are falling apart tender and fragrant. Remove the onion and garlic and discard.
- Heat the oil in a large, heavy nonstick skillet over medium-high heat. Add the spices and stir as they sizzle for about 30 seconds, until very fragrant. Add the beans with their liquid and cook, stirring and mashing with the back of a wooden spoon, until the mixture thickens, like refried beans. Add salt to taste, once the mixture has reduced to the desired consistency. Spoon onto plates and top each serving with a generous spoonful of yogurt and a sprinkling of chopped cilantro.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 4 grams, Carbohydrate 26 grams, Fat 5 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 542 milligrams, Sugar 3 grams, TransFat 0 grams
LENTIL SALAD WITH CURRY SPICES AND YOGURT
This is a delicious, simple, and inexpensive recipe. You can make it even easier by using the vegetables raw, rather than blanching them. I'd bet that regular lentils would work well in this, too.
Provided by Aunt Cookie
Categories Lentil
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 16
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.
LENTIL SALAD
Spoon this cool lentil salad, sent to us from Harriet Goldman of Great Neck, New York, over endive or another crisp lettuce such as romaine.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 8
Steps:
- In a small saucepan, cover lentils with water by 1 inch. Bring to a boil. Reduce heat and simmer, partially covered, until lentils are tender but still holding their shape, 20 to 25 minutes. Drain well.
- Meanwhile, place eggs in a small saucepan; cover with cold water by 1 inch. Bring to a boil; remove from heat and cover. Let stand 12 minutes. Drain, and rinse under cold water. Peel eggs; chop roughly.
- In a large bowl, whisk together vinegar and oil. Add lentils, cucumber, parsley, and onion; season with salt and pepper. Toss well to coat with dressing. Let cool to room temperature, or serve chilled, topped with chopped eggs.
Nutrition Facts : Calories 386 g, Fat 15 g, Protein 24 g
CURRIED LENTIL STEW WITH GINGER YOGURT
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add garlic and curry powder; stir 1 minute. Add 4 cups broth and lentils; bring to boil. Reduce heat to medium-low, cover, and simmer until lentils are tender and almost all liquid is absorbed, stirring occasionally, about 40 minutes. Stir in tomatoes; thin with more broth if mixture is too thick. Season to taste with salt and pepper.
- Combine yogurt and ginger in small bowl. Serve lentil stew, passing ginger yogurt separately.
CURRIED LENTILS WITH YOGURT
In this easy to prepare side dish, yogurt softens the intensity of curry while allowing the spice to impart its distinct, aromatic flavor.
Provided by Sharon123
Categories Lentil
Time 41m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Tips:
- Use a variety of lentils for a more complex flavor and texture.
- Rinse the lentils well before cooking to remove any impurities.
- Cook the lentils according to the package directions.
- Allow the lentils to cool completely before assembling the salad.
- Use a light hand when adding the curry spices, as they can be quite potent.
- Taste the salad before serving and adjust the seasoning as needed.
- Serve the salad immediately or chill it for later.
Conclusion:
This lentil salad with curry spices and yogurt is a delicious and healthy dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover lentils. The combination of lentils, vegetables, and yogurt is both satisfying and nutritious. The curry spices add a warm and flavorful touch, while the yogurt provides a cooling and tangy contrast. This salad is sure to be a hit with everyone who tries it.
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