How to Make Green Curry Lentil Salad - A Step-by-Step Guide

Green Curry Lentil Salad is a flavorful and nutritious dish that is perfect for a light and refreshing meal. This salad combines the earthy flavor of lentils with the aromatic and tangy taste of green curry, creating a unique and satisfying dish that is both healthy and delicious.

This recipe is a great option for those who are looking for a meatless meal that still provides a good source of protein. Lentils are high in protein and fiber, making them a satisfying addition to any salad...

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Ingredients

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

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Additional Time: 1 hr 20 mins
  • Total Time: 2 hrs 5 mins
  • Servings: 4
  • Yield: 4 servings

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

    298 cal.

    • Total Fat: 10g
    • Saturated Fat: 1g
    • Sodium: 463mg
    • Total Carbohydrate: 44g
    • Dietary Fiber: 10g
    • Total Sugars: 5g
    • Protein: 15g
    • Vitamin C: 12mg
    • Calcium: 37mg
    • Iron: 4mg
    • Potassium: 607mg