Aoi Kawaguchi 川口葵
Aoi Kawaguchi 川口葵
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Indian Lentil and Rice Salad
Fragrant Basmati & Spiced Lentil Salad with Fresh Herbs
Ingredients:
1/2 cup brown or green lentils, rinsed
1 cup basmati rice, rinsed
1 tablespoon olive oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric
1/4 teaspoon ground coriander
1/4 teaspoon cayenne pepper (optional)
1 small red onion, finely chopped
1 cucumber, diced
1 medium carrot, grated
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint leaves, chopped
Juice of 1 lemon
Salt and black pepper to taste
Optional topping: toasted cashews or peanuts
Directions:
Cook the lentils in lightly salted boiling water for about 20–25 minutes until just tender but not mushy. Drain and let cool.
Meanwhile, cook the basmati rice according to package instructions. Fluff with a fork and let cool completely.
In a small pan, heat olive oil over medium heat. Add mustard seeds and cumin seeds; cook until they begin to pop. Stir in turmeric, ground coriander, and cayenne pepper. Remove from heat.
In a large mixing bowl, combine the cooled lentils and rice. Add red onion, cucumber, grated carrot, chopped cilantro, and mint.
Pour the spiced oil mixture over the salad. Add lemon juice, salt, and pepper. Toss gently to combine.
Chill for at least 30 minutes before serving. Top with toasted nuts if desired.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 310 kcal | Servings: 4 servings
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Craving something healthy, hearty, and full of spice? This Indian Lentil and Rice Salad has everything—fragrance, flavor, and freshness in every bite!Indian Lentil and Rice Salad Fragrant Basmati & Spiced Lentil Salad with Fresh Herbs Ingredients: 1/2 cup brown or green lentils, rinsed 1 cup basmati rice, rinsed 1 tablespoon olive oil 1 teaspoon mustard seeds 1/2 teaspoon cumin seeds 1/2 teaspoon turmeric 1/4 teaspoon ground coriander 1/4 teaspoon cayenne pepper (optional) 1 small red onion, finely chopped 1 cucumber, diced 1 medium carrot, grated 1/4 cup fresh cilantro, chopped 1/4 cup fresh mint leaves, chopped Juice of 1 lemon Salt and black pepper to taste Optional topping: toasted cashews or peanuts Directions: Cook the lentils in lightly salted boiling water for about 20–25 minutes until just tender but not mushy. Drain and let cool. Meanwhile, cook the basmati rice according to package instructions. Fluff with a fork and let cool completely. In a small pan, heat olive oil over medium heat. Add mustard seeds and cumin seeds; cook until they begin to pop. Stir in turmeric, ground coriander, and cayenne pepper. Remove from heat. In a large mixing bowl, combine the cooled lentils and rice. Add red onion, cucumber, grated carrot, chopped cilantro, and mint. Pour the spiced oil mixture over the salad. Add lemon juice, salt, and pepper. Toss gently to combine. Chill for at least 30 minutes before serving. Top with toasted nuts if desired. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 310 kcal | Servings: 4 servings #indianflavors #lentilrecipes #ricesalad #healthyindianfood #plantbasedmeal #vegandinner #spicedrecipes #herbaceous #refreshingsalads #glutenfreevegan #easyveganrecipes #indiancooking #cleaneating #wholefoods #meatlessmeals #veggiepacked #summerrecipes #basmatirice #spicyandsavory #nuttysalad Craving something healthy, hearty, and full of spice? This Indian Lentil and Rice Salad has everything—fragrance, flavor, and freshness in every bite!
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