INDIAN LENTIL SALAD
2 1/2 cups water
3/4 cup dried lentils
1 cup diced zucchini
1 cup diced yellow summer squash
3/4 cup sliced carrot
1/4 cup chopped fresh cilantro
2 medium tomatoes, chopped
1 jalapeno chile, minced
1 1/2 teaspoons cumin
1 1/4 teaspoons salt
2 tablespoons oil
1 teaspoon mustard seed
In a large saucepan, bring 2 1/2 cups water and lentils to a boil over high heat. Reduce heat; simmer 15 to 20 minutes or until lentils are tender; drain. Rinse with cold water; drain well. Cool 5 minutes.
In medium bowl, combine cooked lentils and all remaining ingredients except oil and mustard seed; mix well.
Heat oil in small skillet over medium heat until hot. Add mustard seed; cover and cook about 3 minutes or until seed pops. Remove from heat. Add seed to salad; stir to combine.
Servings: 12
Source: Pillsbury Classic Cookbooks July 2000
2 1/2 cups water
3/4 cup dried lentils
1 cup diced zucchini
1 cup diced yellow summer squash
3/4 cup sliced carrot
1/4 cup chopped fresh cilantro
2 medium tomatoes, chopped
1 jalapeno chile, minced
1 1/2 teaspoons cumin
1 1/4 teaspoons salt
2 tablespoons oil
1 teaspoon mustard seed
In a large saucepan, bring 2 1/2 cups water and lentils to a boil over high heat. Reduce heat; simmer 15 to 20 minutes or until lentils are tender; drain. Rinse with cold water; drain well. Cool 5 minutes.
In medium bowl, combine cooked lentils and all remaining ingredients except oil and mustard seed; mix well.
Heat oil in small skillet over medium heat until hot. Add mustard seed; cover and cook about 3 minutes or until seed pops. Remove from heat. Add seed to salad; stir to combine.
Servings: 12
Source: Pillsbury Classic Cookbooks July 2000
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