Coconut Curry Lentil Salad Recipe

Description:

The Coconut Curry Lentil Salad is a vibrant and inviting dish, showcasing a medley of colors and textures. The lentils form a hearty base with a soft, earthy green or brown hue, while the diced red bell pepper adds pops of bright crimson. The refreshing cucumber brings coolness with its crisp, pale green cubes, complemented by the juicy red cherry tomato halves that glisten with freshness. The finely chopped red onion contributes a hint of sharpness, balancing the sweetness of the coconut curry dressing, which envelops the salad in a creamy, golden sheen. Fresh green cilantro flecks throughout provide a burst of fragrance and color, while the toasted coconut flakes sprinkled on top add an enticing crunch and a light, tropical aroma, making this salad both nourishing and alluring to the eye.

Ingredients:

• - 1 cup green or brown lentils, rinsed and drained
• - 1 can (13.5 oz) coconut milk
• - 2 tablespoons red curry paste
• - 1 tablespoon olive oil
• - 1 red bell pepper, diced
• - 1 small cucumber, diced
• - 1 cup cherry tomatoes, halved
• - 1/2 red onion, finely chopped
• - 1 cup fresh cilantro, chopped
• - Juice of 1 lime
• - Salt and pepper to taste
• - 1/4 cup toasted coconut flakes (for garnish)

Instructions:

1. 1. In a medium saucepan, combine the lentils with 3 cups of water. Bring to a boil, reduce the heat to low, and let simmer for about 20-25 minutes or until the lentils are tender. Drain any excess water and let them cool.
2. 2. In a separate bowl, whisk together the coconut milk and red curry paste until well combined. Add salt and pepper to taste.
3. 3. In a large mixing bowl, combine the cooked lentils, diced red bell pepper, cucumber, cherry tomatoes, red onion, and chopped cilantro.
4. 4. Drizzle the coconut curry mixture over the lentil salad and stir gently to combine all ingredients thoroughly.
5. 5. Squeeze the lime juice over the salad and mix again. Adjust seasoning with additional salt and pepper if needed.
6. 6. To serve, transfer the salad to a serving bowl or individual plates, and sprinkle the toasted coconut flakes on top for garnish.