Thai Green Curry Lentil & Kamut Salad

1. 1

   Place green lentils in a saucepan and cover with boiling water. Let them soak for 1 hour.

2. 2

   In a bowl, whisk together peanut butter, rice vinegar, water, lemongrass paste, tamari, sugar, oil, lime zest and juice, green curry paste, ginger paste, and garlic paste; set the dressing aside.

3. 3

   Drain the lentils. Refill the saucepan with fresh water so the lentils are covered by 1 inch. Bring to a boil over medium-high heat, then reduce the heat and simmer until the lentils are cooked through but still hold their shape, about 20 minutes.

4. 4

   Meanwhile, place kamut grains in a saucepan and add enough water to cover by 1 inch. Bring to a boil over medium-high heat, then reduce the heat and simmer until soft, about 10 minutes. Drain the kamut and lentils and let them cool.

5. 5

   Combine the cooled lentils and kamut grains in a bowl and toss to mix well. Add the tomatoes and radicchio. Drizzle the dressing over the salad and toss to coat. Let rest for at least 10 minutes before serving. Top with chopped cilantro.

• Calories 220.95 kcal Moderate
• Protein 8.65 g Moderate
• Carbs 31.33 g Moderate
• Total Fat 8.58 g Moderate
• Saturated Fat 1.14 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 465.53 mg High
• Fiber 3.8 g Moderate
• Sugar 4.9 g Moderate
• Added Sugar 0.31 g Low Source
• Calcium 47.76 mg Low Source
• Iron 2.86 mg Moderate
• Potassium 324.18 mg Low Source
• Vitamin A 48.15 mcg_rae Low Source
• Vitamin C 12.39 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Peanuts 🥜
• Soy 🌱
• Gluten
• Tomatoes 🍅
• Garlic 🧄