PONDICHERRY LENTIL SALAD

PONDICHERRY LENTIL SALAD image

Yield 6 servings

Number Of Ingredients 12

2 cups beluga black lentils
8 cups water
1 Fuji apple, cored, diced
1 each, diced: yellow bell pepper, large jalapeno pepper
1 cup loosely packed, chopped flat-leaf parsley
Juice of 1½ lemons
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon salt
1 tablespoon sesame oil
1 tablespoon plus 1½ teaspoons minced fresh ginger
¼ cup shredded unsweetened cocounut

Steps:

1. Pick lentils over for any small stones; rinse. Soak 2 hours in tepid water; drain. 2. Place lentils and water in a large saucepan; heat to a boil. Reduce heat to low; cover. Cook until lentils are tender, but still firm, 20-25 minutes. Rinse the lentils with cold water; drain. 3. Mix together the lentils, apple, bell pepper, jalapeno, parsley, lemon juice, olive oil, vinegar and salt in a large bowl; chill until serving time. 4. Just before serving, heat the sesame oil in a skillet over medium-high heat. Add the ginger and coconut; cook, stirring occasionally, until golden, 3-5 minutes. Sprinkle ginger and coconut over the lentils.