Curried Lentil Salad with Lamb
Servings
4Serving size
about 3 cupsThis recipe can easily be multiplied and makes great leftovers.
Ingredients
| 3 1/2 cup Water |
| 1 cup Green Lentils |
| 2 tsp. Olive oil |
| 12 ounces Lamb shoulder (cut into small cubes) |
| 1 tsp.. Ground cumin |
| 1 tsp. Curry powder |
| 4 Tbsp. Reduced fat mayonnaise |
| 3/4 tsp. Salt |
| 1 to taste Black pepper |
| 3 medium Green onions (sliced crosswise) |
| 2 large Carrots, raw (peeled and diced) |
| 2 Medium stalk Celery, raw (diced) |
| 1 small Green bell peppers (diced) |
| 1/4 cup Pistachios, shelled (raw is best) |
| 1/3 cup, packed Raisins |
| 8 Ounces Fresh spinach |
Instructions
Drain, rinse and put into the refrigerator to chill.
Place the olive oil in a large skillet over medium high heat. When the oil is hot, add the lamb cubes.
Cook, tossing frequently, for about ten minutes until well browned. Remove to a plate and place in the refrigerator to chill.
Mix the cumin, curry powder, mayonnaise, salt and pepper together until well blended, and place the dressing in the bowl with the lentils. Add the lamb and fold together until blended.
Add the green onions, carrots, celery, bell pepper, pistachios, raisins and spinach. Fold together until well blended.
Chill until ready to serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is the essence of the Mediterranean diet: legumes, lean meat, veggies, fruit and nuts, in a salad that’s light but savory and filling.