This salad can be made with any lentils - this recipe uses split black lentils. The key is not to over cook them. If they cook for too long, use it as a perfect opportunity for a lentil purée or a dal!
makes 4 cups
- Rinse the lentils out in room temperature water 2-3 times. Soak for 30 minutes - 1 hr.
- Combine the lentils with turmeric, water & salt then bring to a boil. Within a few minutes, a scum may rise to the top - this is the debris from the lentils that needs to be discarded. Using a slotted spoon, remove the scum. Lower the heat to its lowest setting, cover the stockpot and let the lentils cook for 15-20 minutes. At this point, be careful because the water may overflow and make a mess on the stove. Once the lentils are cooked through (roughly 20-30 more minutes) turn the heat off and let the lentils rest for 5-7 minutes. Drain.
- In a separate pan heat up the olive oil, pop the mustard seeds and add the shallots. Cook them for 5-8 minutes or until soft and translucent. Add the serrano and cherry tomatoes. Cook for another 2 minutes. Add this mixture to the lentils and fold in the salt, currants, chopped peanuts and lemon juice.
- Just before serving, add the chopped cilantro and watercress.
ideas / variations
- Any fragrant herb can be used to replace the cilantro, try basil, dill or oregano.
- To amp this salad up, add sliced cooked chicken or shrimp.
- This salad can be served warm, cold or room temperature.