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Camille Styles

Recipe Files

Say Hello to Spring With This Lentil Salad

March 13th, 2018

With the start of the new season, I am so ready to get out of my soup and warm curry phase and get back into fresh and cool dishes like smoothie bowls and crisp salads. We just celebrated Holi, the Indian festival of colors and the official welcome of spring, and I was feeling particularly ready for some colorful veggies and some of my favorite flavors. Growing up, there was some variation of this salad at the dinner table at all times. While the thing I love about Indian cooking is all of the flavor combinations and depth of spices you can have, there was always some kind of palate cleanser at the table as well. Chop up some cucumber, tomatoes, and onions, add some lemon juice and cilantro, toss it in a bowl, and you’re good to go! It’s just about having something light and refreshing and I love it. This version is a new favorite because it acts as a full lunch meal for me and gives me that extra bit of fresh joy to get through the day.

Spring Lentil Salad

A spring lentil salad | This Brown Kitchen

Serves 4

Ingredients

  • 1 cup of french lentils, cooked and cooled
  • 1/3 cup of unsweetened shredded coconut, soaked for 10 minutes
  • 2 large carrots, shredded
  • 1/2 of a large english cucumber, diced
  • 1 roma tomato, diced
  • A few mint leaves, chopped
  • A few cilantro leaves, chopped
  • 2 tbsp olive oil or ghee
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin seeds
  • 1/8 – 1/4 scant tsp hing powder
  • juice of 1/2 – 1 lemon
  • salt and pepper to taste
  • optional :: greens, sprouts, avocados, etc.

Instructions

  1. In a large mixing bowl, add the lentils, coconut, carrots, cucumber, tomato, mint, and cilantro. Mix to combine.
  2. Bring the oil up to a medium – high heat in a stove top pan. Add the coriander, cumin, and hing to the pan and heat for about 30 seconds. The oil should be hot enough that the spices bubble and spatter a little bit in the pan. You just want to activate the spices and they don’t need to cook for very long, just until the cumin seeds brown a little.
  3. Remove the pan from heat. Let cool for a minute or so and add the oil and spices, lemon juice, and salt and pepper into the chopped veggies. Stir to combine and adjust taste as needed.
  4. Enjoy!

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2 Comments
  1. […] With the start of the new season, I am so ready to get out of my soup and warm curry phase and get back into fresh and cool dishes like smoothie bowls and crisp salads. We just celebrated Holi, the Indian festival of colors and the official welcome of spring, and I was feeling particularly ready for some colorful veggies and some of my favorite flavors. Growing up, there was some variation of this salad at the dinner table at all times. While the thing I love about Indian cooking is all of the flavor combinations and depth of spices you can have, there was always some kind of palate cleanser at the table as well. Chop up some cucumber, tomatoes, and onions, add some lemon juice and cilantro, toss it in a bowl, and you’re good to go! It’s just about having something light and refreshing and I love …see the slideshow here […]

  2. Mia says:

    This looks really good! I never thought to use asafoetida in a salad; I’ve only used it when cooking lentils. I agree with your description of the spice… it’s that ingredient that makes you think, “hmmm what is that?” I’ve started using it since traveling to India. I just cooked a batch of lentils and this recipe is exactly what I needed!

    To the Camille Styles team: love how you feature this global perspective in the recipes you share!

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