Warm lentil and ham salad
Discover the delightful combination of earthy lentils and savory ham in this cozy salad. Perfectly seasoned and served warm, it's a culinary treat for your taste buds.
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:
- Mix together the ginger, garlic, coriander, and ground cumin in a small bowl. Add 1/4 cup of water to create a paste. Heat oil in a small skillet until it shimmers. Put in the cumin seeds and cook on high heat for 5 seconds until they start sizzling. Then, add the shallot and cook while stirring until it turns lightly brown, approximately 1 minute. Include the spice paste and let it cook until most of the liquid evaporates, about 2 minutes. Next, mix in the tomato paste and cook until it thickens, for about 1 more minute.
- In a pot, put together the lentils with turmeric and 5 cups of water; bring it to a boil. Partially cover the pot and let it simmer on low heat for 20 minutes, until the lentils are almost tender. Add the green beans, kale, carrot, three-quarters of the cilantro, and the cayenne; season with salt. Cook until both the lentils and vegetables are tender, around 15 minutes. Stir in the spice paste and the rest of the cilantro. Simmer for an additional 5 minutes, then it's ready to be served.
Summary:
- Calories: 1937 kcal
- Fat: 90 g
- Protein: 114 g
- Carbs: 180 g
- Potassium: 2956 mg
- Magnesium: 199 mg