Kohlrabi, Red Lentil, and Couscous Salad with Curry

Salads | Indian cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Kohlrabi, red lentil, and couscous salad with curry.

Ingredients

Kohlrabi - 14.1 oz
Lentils - 15.9 oz
Couscous - 5.3 oz
Scallions - 1 bunch
Spinach - 5.3 oz
Garlic - 2 cloves
Olive Oil - 5 fl oz
Champagne Vinegar - 4 fl oz
Fresh Mint - 1 bunch
Curry - 1½ spoons
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Crush the garlic using a press, then whisk it together with white wine vinegar and curry powder. Gradually incorporate the oil, and season with salt and pepper to taste.

Step 2

Bring water to a boil in a pot, add salt, and toss in the lentils along with the finely sliced kohlrabi leaves. Cook for about six minutes. Drain and rinse several times with cold water to cool.

Step 3

In the same pot, bring another 300 ml of water to a boil, remove from heat, add 3 tablespoons of the previously prepared sauce, season lightly with salt, and stir in the couscous. Cover the pot with a lid and let it sit for five minutes. Transfer to a bowl and allow to cool.

Step 4

Add half a cup of sauce to the lentils, along with diced kohlrabi and finely chopped green onions (about 1 cup). Stir gently to combine. Season with salt and pepper to taste.

Step 5

Finely chop the leaves of fresh mint (you will need about half a cup) and mix them with the couscous.

Step 6

On a large plate, arrange the spinach leaves and drizzle them with a couple of tablespoons of the remaining sauce. In the center of the plate, create a mound of cooked lentils on top of the leaves. Surround it with couscous. Serve with the remaining vinegar-garlic dressing.