Olive and dried tomato lentil salad

Indulge in the exquisite flavors of Olive and Dried Tomato Lentil Salad. The perfect blend of tangy and savory notes in every bite!

Ingredients:

• 1 teaspoon finely grated ginger
• 1 garlic clove, mashed to a paste
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 3 tablespoons canola oil
• 1/4 teaspoon cumin seeds
• 1 small shallot, minced
• 1 tablespoon tomato paste mixed with 1 tablespoon of water
• 1 1/4 cups dried green lentils
• 1/4 teaspoon ground turmeric
• 5 1/4 cups water, divided
• 110g green beans, cut into 3/4-inch lengths
• 110g kale, stemmed and leaves finely chopped
• 1 medium carrot, thinly sliced
• 1 cup finely chopped cilantro, divided
• 1/2 teaspoon cayenne pepper
• Kosher salt

Instructions:

1. Combine the ginger, garlic, coriander, and ground cumin in a small bowl. Mix in 1/4 cup of water until a paste forms. Heat the oil in a small skillet until it shimmers. Add the cumin seeds and cook over medium-high heat for 5 seconds, until they sizzle. Stir in the shallot and cook until lightly browned, for about 1 minute. Add the spice paste and let it cook until most of the liquid evaporates, around 2 minutes. Mix in the tomato paste and cook until it thickens, for about 1 minute more.
2. In a saucepan, combine the lentils, turmeric, and 5 cups of water; bring it to a boil. Partly cover and simmer over gentle heat for 20 minutes, until the lentils are slightly tender. Add the green beans, kale, carrot, three-quarters of the cilantro, and the cayenne; season with salt. Continue cooking until the lentils and vegetables are soft, for 15 minutes. Stir in the spice paste and the remaining cilantro. Simmer for 5 minutes more, then serve.

Summary:

• Calories: 1537 kcal
• Fat: 37 g
• Protein: 86 g
• Carbs: 229 g
• Potassium: 2900 mg
• Magnesium: 196 mg