- 1 cup red lentils or Le Puy French green lentils
- 1 large fresh bay leaf
- 1 large Russet potato, peeled and cut into 1/2-inch dice
- Kosher salt
- 3 tablespoons vegetable oil
- 1 small red onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 1-inch piece of fresh ginger root, peeled and grated
- 1 red chili pepper, finely chopped
- 1 tablespoon tamarind paste
- 1 tablespoon ground turmeric
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon powdered mustard
- 1/8 teaspoon cinnamon
- A handful of fresh cilantro leaves, finely chopped
- 2 cups baby spinach, chopped
- Juice of 1 lime
Bring the lentils and bay leaf to a boil in 3 cups water, then reduce the heat and simmer until the water cooks away, 15-18 minutes. Skim any by-product away as the lentils cook.
Meanwhile, cover the potato with water in a small pot and bring to boil. Salt the water and boil for 5 minutes. Drain the potatoes and run under cold water to cool. Drain well and transfer to a large bowl.
Drain the lentils and run under cold water to cool. Drain well and add to the potato.
Meanwhile, heat the vegetable oil in a skillet and sauté the onion, garlic, ginger and chili pepper until softened. Stir in the tamarind paste and spices to toast them, then remove from the heat.
Add the spice mixture to the lentils and potatoes. Gently stir in the cilantro, spinach and lime juice. If the salad seems dry, add a little more oil. Serve.
Cook’s Note: You can use 2 tablespoons store-bought curry paste (such as Patak’s) in place of the tamarind, turmeric, cumin, coriander, powdered mustard and cinnamon.