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Lentil Salad With Curry Spices and Yogurt

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“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.”
READY IN:
50mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. 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).
  2. 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.
  3. Drop in the carrot for 1 minute to blanch.
  4. In a small bowl, combine yogurt, lemon juice, 1 tb vinegar, and spices.
  5. Drain the lentils when tender; remove the bay leaf and toss all ingredients together. Toss in cilantro before serving.

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