Padmas Lentil Salad Recipes

LENTIL SALAD

Steps:

• Combine the lentils in a saucepan with 3 cups of water (or veggie broth) and stir to combine. Cook over medium-high heat until the broth reaches a simmer. Then reduce heat to medium-low, cover and maintain the simmer until the lentils are tender, about 20-25 minutes depending on the type of lentils used. Use a strainer to drain and rinse the lentils in cold water for 1 minute until they are chilled, and set aside.
• Meanwhile, as the lentils are cooking, combine all of the lemon dressing ingredients in a small bowl and whisk together until combined.
• Add the cooked and chilled lentils, cucumber, red onion, mint and sun-dried tomatoes to a large bowl. Drizzle evenly with the lemon dressing and toss until evenly combined.
• Enjoy immediately, or refrigerate in a sealed container for up to 3-4 days.

PADMA'S LENTIL SALAD

Steps:

• Wash the lentils and soak them for 2 hours in tepid water; drain.
• In a deep pot, add 8 cups of water to the lentils, bring to a boil, cover, and cook on low heat for 20 to 25 minutes.
• Rinse the lentils with cold water and drain. Make sure the lentils are cooked but firm, not mushy.
• In a large bowl, mix together the lentils, apple, bell pepper, jalapeno, olive oil, vinegar, lemon juice, salt, and parsley. Stir and set aside in the fridge.
• Just before serving, heat the sesame oil on medium-high heat.
• When hot, roast the ginger and coconut for a few minutes until golden and toasty.
• Sprinkle this garnish over the lentils and serve immediately.