Red Lentil Salad

• 1/2 cup whole almond
• 1 cup dried red lentils
• 2 tablespoons grapeseed oil
• 2 teaspoons fresh ginger, minced
• 2 garlic cloves, minced
• 2 teaspoons garam masala
• 1/2 teaspoon cumin seed
• 1/2 teaspoon black mustard seeds
• 1/4 teaspoon cardamom seed
• 1 pinch coriander seed
• 1 lime, juice of
• 1 cup carrot, grated
• 1 cup radish, grated
• 1/2 cup red bell pepper, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons of fresh mint, chopped
• 1 pinch salt and pepper
• 8 boston lettuce leaves

1. Toast the almonds in a heavy skillet over medium heat until they are golden and very aromatic, 5-6 minutes. Roughly chop them and set aside.
2. Put the lentils in a medium saucepan and cover with cold water. Place over medium-high heat and bring to a boil. Cook until they are just barely tender and still quite red, about 2 minutes. Drain and rinse with cold water to halt the cooking process. Shake out all excess water and then put the lentils into a large bowl.
3. Pour the oil in a skillet and when hot, add the ginger and garlic and cook for 1 minute. Add the garam masala, cumin, mustard, cardamom and coriander seeds and cook for 1 minute. Add the lime juice and pour over the lentils. Add the carrots, radish, red peppers, cilantro and mint. Season with salt and pepper and toss well to combine.
4. Line a serving platter with overlapping lettuce leaves. Mount the lentil salad over them. Sprinkle with toasted almonds and serve.

whole almond, red lentils, grapeseed oil, fresh ginger, garlic, garam masala, cumin, black mustard seeds, cardamom seed, coriander seed, lime, carrot, radish, red bell pepper, fresh cilantro, mint, salt, boston lettuce leaves

Taken from www.food.com/recipe/red-lentil-salad-476750 (may not work)