Green Curry Lentil Salad
Spicy green curry dressing is tossed with green lentils and kamut grains for a zingy side dish for your summer BBQ. This salad is wonderful the day after preparation.
- Serves: 4 persons
- 1cup green lentils
- 2tablespoons pure peanut butter
- 2tablespoons rice vinegar
- ⅛cup water
- 1tablespoon lemongrass paste
- 1tablespoon tamari
- 1tablespoon superfine sugar
- 1tablespoon light vegetable oil
- 1lime, zested and juiced
- 2teaspoons Thai green curry paste
- 1teaspoon ginger paste
- ⅛teaspoon garlic paste
- ¼cup cooked kamut grains
- 8cherry tomatoes, chopped
- ½cup chopped radicchio
- 1tablespoon chopped fresh cilantro
Step 1Cover green lentils with boiling water in a saucepan. Allow to soak for 1 hour.
Step 2Whisk 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.
Step 3Drain 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.
Step 4Meanwhile, 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.
Step 5Combine 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.