Red Lentil Salad with Cashews
• 1 cup Anthony’s Goods Split Red Lentils • ½ cup Anthony’s Goods Raw Cashews, toasted • 2 carrots, grated • 4 red mini peppers, sliced • 5 radishes, sliced • A few sprigs mint, chopped • 1 tbsp olive oil • 2 tsp ginger paste • 2 cloves garlic, smashed • 2 tsp garam masala • ½ tsp Anthony’s Goods Cumin Seed Powder • ¼ tsp Anthony’s Goods Coriander Seeds • Juice of 2 limes • 1 tbsp honey, or more to taste • Salt and pepper, to taste
This refreshing red lentil salad is crunchy, gingery and features a healthy dose of spices like garam masala, cumin and coriander. Toss it together on a hot summer day for a light meal. 1. Rinse the red lentils, then add them to a medium pot and cover them with water. Bring them to a boil, then simmer for just 1-2 minutes. They should be tender but not mushy. Drain and rinse the lentils, then place them in a large bowl. 2. Add the carrots, mini peppers, radishes and mint to the bowl with the lentils. Toss to combine. 3. In a medium pan, toast the cashews until golden-brown. Let them cool, then roughly chop them and set them aside. 4. In the same pan, add the olive oil, ginger paste and garlic. Cook them for a minute, until fragrant, then add the garam masala, cumin and coriander seeds. Stir and let them cook for another minute, then drizzle in the lime juice and honey. Mix it all together and pour this mixture into the bowl with the other ingredients. Toss to combine. 5. Season the salad with salt and pepper, then serve with the chopped cashews on top.