Herbed Lentil Salad With Crunchy Vegetables Recipe

About this recipe

This diabetic-friendly lentil salad combines tender black beluga lentils with a medley of fresh, crunchy vegetables and aromatic spices. Perfect for a wholesome and satisfying dinner.

Ingredients

• 25 g Parsley
• 100 g Sambar Onion Peeled
• 250 g Radish White (Mooli)
• 3 pcs Cucumber Green
• 1 pack (50 g) Tmi Colman Tezpatta Bay Leaves
• 5Ltr Vittorio Pomace Olive Oil
• 500 g Dhani Pure Coriander Seeds
• 1 pack (100 g) On1Y Whole Cumin Seeds, Sabut Jeera Spices
• 50 g Catch Black Pepper Grinder
• 500 g 24 Mantra Organic Malka Masoor
• 500 ml American Garden Apple Cider Vinegar
• 1 kg Simply Staples Mineral Rich Sea Salt

Instructions

1. 1. Rinse 1 1/2 cups of black beluga lentils under cold water. In a large saucepan, combine the lentils, 1 onion (halved), 2 bay leaves, and a generous pinch of kosher salt. Add enough water to cover the lentils by about 2 inches. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes, or until the lentils are tender but still firm. Drain the lentils, discard the onion and bay leaves, and transfer the lentils to a medium bowl.
2. 2. Heat 1/4 cup olive oil in a small skillet over medium heat. Add 1 teaspoon coriander seeds and 1/2 teaspoon cumin seeds. Cook, swirling the skillet, until the spices are fragrant, about 1 minute.
3. 3. Pour the warm spice-infused oil over the cooked lentils. Add 3 tablespoons of sherry vinegar, season with kosher salt and freshly ground black pepper to taste, and toss to coat the lentils evenly.
4. 4. Thinly slice 6 radishes and 1 cucumber. Chop 1 cup of parsley. Just before serving, top the lentils with the radishes, cucumber, and parsley. Gently toss to combine and adjust seasoning with additional salt and pepper if needed.
5. 5. Serve the lentil salad at room temperature or slightly chilled. Leftover lentils (without the vegetables and herbs) can be stored in an airtight container in the refrigerator for up to 3 days.