Ingredients
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1 1/2 cups French lentils
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1 bay leaf
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1/2 cup diced red onion
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1 teaspoon cider vinegar
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1/2 cup plain yogurt
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3 tablespoons fresh lemon juice
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1 tablespoon cider vinegar
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1 1/2 teaspoons ground cumin
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1/2 teaspoon ground turmeric
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1/2 teaspoon ground coriander
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1 teaspoon salt
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1/8 teaspoon cayenne (to taste)
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1/8 teaspoon black pepper
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1/2 red bell pepper, diced
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2 tablespoons chopped cilantro
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1/2 cup diced carrot
Instructions
- Rinse the lentils and place them in a medium saucepan; cover with water and add the bay leaf. Bring to a boil, reduce heat, and simmer (the original recipe said to boil for 15-20 minutes -- I find it takes longer to cook the lentils).
- Meanwhile, bring a small pot of water to a boil and drop the onion in for 15 seconds. Scoop out with a strainer and splash with vinegar.
- Drop in the carrot for 1 minute to blanch.
- In a small bowl, combine yogurt, lemon juice, 1 tb vinegar, and spices.
- Drain the lentils when tender; remove the bay leaf and toss all ingredients together. Toss in cilantro before serving.