Warm Split Red Lentil and Tamarind Salad Recipe

Warm Split Red Lentil and Tamarind Salad Recipe

  • 1/2 red onion, thinly sliced
  • 1 teaspoon vinegar
  • 1 cup split red lentils
  • 4 cups water
  • 1 teaspoon salt
  • 10 cherry tomatoes, halved
  • 1/4 cup chopped parsley
  • 1/4 cup chopped cilantro
  • 1/2 lemon, juiced
  • 2 tablespoons olive oil
  • salt and ground black pepper to taste
  • 1/4 cup vegetable oil
  • 2 teaspoons cumin seeds
  • 2 cloves garlic, minced
  • 1 chile pepper, thinly sliced (optional)
  • 1 1/2 tablespoons tamarind paste
  • 2 teaspoons ground turmeric
  1. Place red onion slices into a bowl and cover with ice water; stir in vinegar.
  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.
  3. Drain onion slices; gently fold onion, cherry tomatoes, parsley, cilantro, lemon juice, and olive oil into lentils. Season with salt and black pepper.
  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.
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