Red lentil salad

Delight in the vibrant flavors of a red lentil salad. Packed with nutrient-rich ingredients, this refreshing dish is a perfect balance of taste and wholesomeness.

Ingredients:

• 1 cup red lentils or Le Puy French green lentils
• 1 large fresh bay leaf
• 1 large russet potato, peeled and cut into 1/2-inch dice
• Kosher salt
• 3 tablespoons vegetable oil
• 1 small red onion, finely chopped
• 2 cloves garlic, finely chopped
• One 1-inch piece ginger, peeled and grated
• 1 red chile pepper, finely chopped
• 1 tablespoon tamarind paste
• 1 tablespoon ground turmeric
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 teaspoon powdered mustard
• 1/8 teaspoon cinnamon
• Handful fresh cilantro leaves, finely chopped
• 2 cups baby spinach, chopped
• Juice of 1 lime

Instructions:

1. Boil 3 cups of water with lentils and a bay leaf until the water evaporates, which should take around 15 to 18 minutes. Remove any foam that forms while cooking the lentils.
2. In a small pot, cook the potatoes in water, then drain and let them cool under cold water. Transfer the cooled potatoes to a large bowl after draining them well.
3. Cool down the lentils by draining and rinsing them under cold water. Add the cooled lentils to the potatoes in the bowl.
4. In a skillet, heat vegetable oil and cook onions, garlic, ginger, and chile pepper until they are tender. Mix in tamarind paste and spices until fragrant, then remove from heat.
5. Combine the spice mixture with the lentils and potatoes. Gently fold in cilantro, spinach, and lime juice. If the salad appears dry, you can add a bit more oil. Serve.

Summary:

• Calories: 1539 kcal
• Fat: 47 g
• Protein: 62 g
• Carbs: 235 g
• Potassium: 3896 mg
• Magnesium: 291 mg