Lentil Salad With Sesame Seeds and Coriander

"Simple tasty salad, can be served as a side or with rice as a meal."
 
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Ready In:
35mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Cook lentils separately, uncovered in small saucepans of boiling water until just tender; drain.
  • Combine lentils in large bowl with seeds, capsicum, onion, coriander and spinach; toss gently with combined remaining ingredients.
  • Can serve with basmati rice as a meal.

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Reviews

  1. I LOVE YOU for posting this recipe:-I have to start by telling you that my family is now on addicted to this wonderful veggie-lentil dish. I made this for dinner tonight. Since I did not have brown lentils on hand, I substituted it with yellow lentils(yellow moong dal). Also, I did not have yellow bell pepper on hand, so I used a green bell pepper instead. I used Sunflower cooking oil instead of olive oil(since we use it in our day-to-day cooking). I used 2 tsps. of ground cumin instead of 1tsp.(we like extra cumin most often-personal preference, I guess). In addition to ground cumin, I also used 1/2 tsp. of curry powder and 1 tsp. of garam masala powder. I used 1 tsp. of salt as well. I halved the quantity of lemon juice(I used only 1 lemon for the juice instead of 2). Now, instead of serving this as a salad, I decided to convert this into our main course! Isn't that just great! So, I did cook the lentils in a separate pot with water until tender and removed the scum off. In the meantime, I toasted the sesame seeds in a pan and then transferred them to a clean bowl. In the same pan, I poured a tbsp. of oil and when it was hot, I tossed in the chopped onion and allowed it to cook(saute) until golden brown. Once it was golden brown, I added in the cumin, garam masala, curry powder and stir-fried for a minute or two. Then, I added in the chopped bell pepper to it and again continued to cook it, till it was three-fourth done. Next, I added the spinach leaves to it and cooked until these were softened. After this, I added in the cooked(and drained- scum removed) lentils and salt to the pan and mixed it well with the veggies. Following this, I added the toasted sesame seeds and mixed well. Last of all, I squeezed the juice of one lemon over this mixture. Then, I allowed this dish to cook on low flame for 10 minutes. I garnished it with fresh corriander leaves. Then, I took a bite(taste test as I always do), and loved it to the core! I loved the "burst of flavour" the sesame seeds impart to this dish - AWESOME! I ran to my mom with some of this spooned into a bowl and she took a spoonful into her mouth and said "WOW"! We had this for dinner with hot rotis(since this dish was dry - no curry/gravy). I had some of this with warm bread. Wonderful memorable meal! THANK YOU so much(A WHOLE WORLD OF THANKS!) for sharing such an incredible recipe on Zaar! My family and I love you for this;-)
     
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Tweaks

  1. I LOVE YOU for posting this recipe:-I have to start by telling you that my family is now on addicted to this wonderful veggie-lentil dish. I made this for dinner tonight. Since I did not have brown lentils on hand, I substituted it with yellow lentils(yellow moong dal). Also, I did not have yellow bell pepper on hand, so I used a green bell pepper instead. I used Sunflower cooking oil instead of olive oil(since we use it in our day-to-day cooking). I used 2 tsps. of ground cumin instead of 1tsp.(we like extra cumin most often-personal preference, I guess). In addition to ground cumin, I also used 1/2 tsp. of curry powder and 1 tsp. of garam masala powder. I used 1 tsp. of salt as well. I halved the quantity of lemon juice(I used only 1 lemon for the juice instead of 2). Now, instead of serving this as a salad, I decided to convert this into our main course! Isn't that just great! So, I did cook the lentils in a separate pot with water until tender and removed the scum off. In the meantime, I toasted the sesame seeds in a pan and then transferred them to a clean bowl. In the same pan, I poured a tbsp. of oil and when it was hot, I tossed in the chopped onion and allowed it to cook(saute) until golden brown. Once it was golden brown, I added in the cumin, garam masala, curry powder and stir-fried for a minute or two. Then, I added in the chopped bell pepper to it and again continued to cook it, till it was three-fourth done. Next, I added the spinach leaves to it and cooked until these were softened. After this, I added in the cooked(and drained- scum removed) lentils and salt to the pan and mixed it well with the veggies. Following this, I added the toasted sesame seeds and mixed well. Last of all, I squeezed the juice of one lemon over this mixture. Then, I allowed this dish to cook on low flame for 10 minutes. I garnished it with fresh corriander leaves. Then, I took a bite(taste test as I always do), and loved it to the core! I loved the "burst of flavour" the sesame seeds impart to this dish - AWESOME! I ran to my mom with some of this spooned into a bowl and she took a spoonful into her mouth and said "WOW"! We had this for dinner with hot rotis(since this dish was dry - no curry/gravy). I had some of this with warm bread. Wonderful memorable meal! THANK YOU so much(A WHOLE WORLD OF THANKS!) for sharing such an incredible recipe on Zaar! My family and I love you for this;-)
     

RECIPE SUBMITTED BY

Our dear friend Latchy passed away from acute myeloid leukemia in August 2006, after being diagnosed with the disease in October 2005. She was a dear friend to many Recipezaar members throughout the world and she will be greatly missed. Latchy was a great chef; and her speciality was Asian food. She loved wine and cheese, but wasn’t fussed on desserts. She had a great sense of humour and was the life of any party. Latchy was her childhood nickname, and those of us who knew her real name still called her ‘Latch’. We loved her. With the permission of Latchy’s daughter, here is the eulogy read at her funeral (edited slightly to maintain the family’s privacy). Recipezaar and her Recipezaar chat group, the ‘Tipsy Tarts’ were represented at the funeral by Latchy’s close Zaar friends, Mummamills, Chrissyo and Liara: “Latchy, was born in Melbourne in 1939. In her younger years she led a very energetic life and was very involved in swimming and dancing. She had the opportunity to compete in the 1956 Olympics but couldn’t be fussed to do the training and preferred to enjoy herself instead. Latchy met her late husband, Bruce, in Melbourne. Bruce being with the army, they started their life of travel together and extended their family. Their first child was born in Perth, their second in New Guinea and their third child, in Melbourne. They also lived in Newcastle, Sydney, and Singapore before settling in Brisbane. It was in Singapore that her love of cooking, sewing and craft began. Latchy broke military protocol for dining-in nights. Women were finally allowed to attend. One day, Bruce was watching a TV program about sailing around the world. On the program when the wife was told of this plan she said “No Way”, but Latchy said, “When are you going to start?” So, Bruce retired from the army to begin building a 54 foot steel ketch in the back yard, learning as he went. Latchy worked for many years until they finally set off around the world in 1987. They got as far as Malaysia and loved it so much they didn’t go any further. They loved the lifestyle, the people and the food and only came back when Bruce fell ill. After Bruce passed away, Latchy developed her talents, such as painting, and became involved with her family and grandchildren. About 7 years ago, she decided to make her life in Hervey Bay, a beach-side retirement town in Queensland, Australia. She loved the lifestyle, the people and became very involved in the community life. Latchy started volunteering with tax help, then the multicultural respite where she put her cooking skills to use and then with Legacy (an organization which supports the widows of servicemen and ex-servicemen). Latchy opened up a new world by learning about computers and the internet and she met her great friends, the Tipsy Tarts through the website Recipezaar. Latchy was a strong, independent, funny, straight forward and loving mother, grandmother and friend, and we will miss her greatly.”
 
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