Salad

Dinner Tonight: Lentil and Basmati Salad

June  7, 2016

Instead of its usually role as a side dish, pillowy rice is the main feature in this Lentil and Basmati Salad. It has the important job of absorbing all the flavors of the South Asian influences on the ingredient list: tamarind, coconut, and cilantro. The pairing with lentils adds another layer of soft chewy texture (and heft) to the salad. Lime juice brings out the tanginess of the tamarind, and the coconut makes it delicately sweet. Complete in under 30 minutes, this salad heroes dinner on a night when you want bold flavor (and leftovers to bring for lunch the next day) without putting in a heroic amount of work. Which makes it perfect for dinner tonight.

Grocery List
Organized by area of the market

  • 1 bunch cilantro, chopped
  • 1 lime
  • 1 teaspoon black caraway seeds (also known as nigella seeds)
  • 1 cup basmati rice, rinsed
  • 1/2 cup du Puy lentils (also known as French lentils), rinsed and picked through
  • 1/4 cup shredded unsweetened coconut
  • 1 1/2 teaspoons tamarind paste

We're assuming you already have salt, vegetable oil, and water, but if not, add them to your list too!

Join The Conversation

Top Comment:
“I have often included lentils in rice dishes, or substituted them altogether. They are inexpensive, easy to cook and compliment a variety of cuisines, even those that traditionally don't use lentils. I am intolerant of chickpeas, and lentils make an awesome substitute for hummus as well. Thanks for another use suggestion.”
— judy
Comment

The Game Plan

About 30 minutes before dinner, start a pot of 2 1/4 cups water to boil. Add lentils and rice, cover the pot, and simmer for 25 minutes. Once water is evaporated, fluff with a fork and place in a large bowl to cool. While the rice and lentils are cooking, make the dressing: Warm 1 1/2 tablespoons of oil in a skillet on medium heat. Add and toast the caraway seeds for about a minute (some of the seeds will pop!). Remove from heat and stir in the tamarind paste and 3 teaspoons water.

Just before sitting down, fold the dressing into the rice and lentil mixture, followed by the coconut and cilantro. Add in the lime juice and salt to taste, and serve warm or at room temperature.

See the full recipe here.

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4 Comments

Justina H. June 7, 2016
I liked the flavors in this recipe a lot, but for some reason my lentils did not cook all the way - some were downright crunchy. I was using puy lentils - maybe they were old? But the rice ended up over-cooked as I waited for the lentils to become tender. Next time I would cook them separately.
 
Author Comment
Briana R. June 7, 2016
Hi Justine! Sorry to hear that. I used this recipe as the reference and went through the comments. Someone else also encountered that problem and it could be that the lentils were a little old. Hope this helps! https://food52.com/recipes/8542-lentil-and-basmati-salad-with-tamarind-coconut-and-cilantro
 
judy June 7, 2016
I like this recipe. I have often included lentils in rice dishes, or substituted them altogether. They are inexpensive, easy to cook and compliment a variety of cuisines, even those that traditionally don't use lentils. I am intolerant of chickpeas, and lentils make an awesome substitute for hummus as well. Thanks for another use suggestion.
 
Author Comment
Briana R. June 7, 2016
Oooh! I like that you use lentils for hummus! What a great idea. I'll have to try that!