Chef notes
There are many reason that I love this warm lentil salad recipe. First, it's because of the spices: the warmth of the coriander, the gorgeous color from the paprika and the little kick from the chile pepper. Second, because it's delicious warm or cold. Third, it's very versatile because you can also swap in seasonal vegetables and add protein on top. Finally, it's great for crowds and potluck dinners.
Technique tip: Salt the lentils while they are still warm.
Swap option: You can use black beluga, red, yellow or your favorite kind of lentil.
Ingredients
- 1 cup green lentils (also called French lentils or lentils du Puy)
- 6 cups vegetable broth
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, grated
- 1/2 teaspoon chile powder
- 1/2 teaspoon paprika
- 1 tablespoon coriander powder
- Salt, to taste
- 2 carrots, scrubbed, peeled and cut into 1/2-inch pieces
- 2 cups spinach, washed
- 1 tablespoons freshly squeezed lemon juice
- 1 teaspoon freshly ground black pepper
Preparation
1.Wash and rinse the lentils. Place them in a small saucepan and cover with the vegetable broth. Bring to a boil, then lower to a simmer and cook until just tender, 20 to 25 minutes. Add extra water while cooking if the liquid gets low. Drain the lentils and return them to the pot. Stir in the salt.
2.In a large skillet set over medium heat, warm the olive oil. Add the onion, garlic and ginger and cook, stirring often, until softened, about 5 minutes. Add the chile powder, paprika, coriander powder and salt. Stir until fragrant, about 1 minute.
3.Add the carrots, and cook over medium heat for 5-7 minutes. Stir in the lentils, spinach, and lemon juice. Stir and season with salt and freshly ground pepper.
