Hungry for a filling lunch?
(Plus, the fiber is great for supporting digestion and gut health.)
I love this salad because its so healthy, delicious, and easy to make, Lakshmi tells Well+Good.
You will be soon.
I love the easy mix of Eastern and Western flavors that this recipe exemplifies.
I love the crispness of the apple and peppers mingling with the soft texture of the lentils.
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The ginger and coconut roasted in sesame oil give it a richer flavor than most run-of-the-mill lentil salads.
Wash the lentils and soak them for 2 hours in tepid water; drain.
Rinse the lentils with cold water and drain.
see to it the lentils are cooked but firm, not mushy.
Stir and set aside in the fridge.
Just before serving, heat the sesame oil on medium-high heat.
When hot, roast the ginger and coconut for a few minutes until golden and toasty.
Sprinkle this garnish over the lentils and serve immediately.
Recipe excerpted fromTangy Tart Hot & Sweet: A World of Recipes for Every Dayby Padma Lakshmi.
Available from Hachette Go, an imprint of Hachette Book Group, Inc.
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