Indian Inspired Rice and Red Lentil Salad

Contributed by Geraldine Hartman, author of 'Not Just For Vegetarians, Delicious Homestyle Cooking The Meatless Way'

This is an ideal cookbook for transitional vegetarians, also for non-veg who want a healthier, lighter, more varied diet. Geraldine's recipes are flexible, and blissfully familiar - if you have a comfort food that you remember from childhood, or want a favorite family recipe in a vegetarian version, you'll find it here. is just for you.

Geraldine thoughtfully sent two other Indian recipes from her cookbook to eat with the salad:
Indian Chapati Flatbread and Easy Vegetable Curry

Rice and Red Lentil Salad

Tired of the same old, same old fruit salads? Try this colorful and satisfying alternative. The peanuts, sunflower seeds and lentils add protein and crunch! Makes 8-10 servings as a side dish.

SV Note: Try different nuts if peanuts aren't your thing - roasted cashews or blanched almonds are good. Lightly toasting the sunflower seeds and coconut is a nice touch with this salad. I thought the diced apple had better eye appeal. I used white basmati rice as I was out of brown - the chewier brown rice would definitely have been better. Cook the rice and lentils well ahead so they'll be cool. This salad can be a light meal in a bowl for 4 people, and ideal in a packed lunch.

Ingredients:

• 1/2 C. uncooked red lentils (masoor dhal)
• 1 large (red, sweet variety) unpeeled apple, grated or finely diced
• 1 T. lemon juice
• 4 C. precooked brown rice
• 1/2 C. raisins
• 1/2 C. unsalted shelled peanuts (opt.) or other nuts
• 1/2 C. unsalted (hulled) sunflower seeds
• 1/2 C. unsweetened shredded coconut
• 1 T. grated fresh ginger root (peel first)

Directions

1. Thoroughly rinse and drain lentils. In a small saucepan, combine lentils with enough cold water to cover and bring to a boil over medium heat. Reduce heat to low and gently simmer for 5-10 minutes, just until water is absorbed (don�t overcook or lentils will become mushy). Remove from heat and set aside to cool.
2. In a large bowl, sprinkle apple with lemon juice. Add remaining ingredients and toss to combine. Just before serving, drizzle each serving with Curry Yogurt Dressing:

• 1/2 C. plain yogurt
• 1/4 C. light mayonnaise
• 1/2 - 1 T. (good quality) curry powder, to taste
• 1/2 - 1 T. brown sugar, to taste
• 2 T. tahini
• In a small bowl, whisk together all ingredients. Adjust seasonings to taste. Dressing should be tart, go easy on the brown sugar.

More Deicious Salad Recipes from Savvy Vegetarian

• Carrot Apple Salad
• Greek Tofu Salad
• Green Power Salad - Vegan
• Quinoa Black Bean Salad
• Quinoa Salad
• Tabouleh Middle Eastern Salad
• Tahini Green Bean Tofu Salad
• Tasty Pasta Salad

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