Red gem salad with green curry goddess and crispy lentils from Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes (page 59) by Joe Yonan

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Notes about this recipe

  • crandall57 on December 09, 2025

    This salad is delicious. I used Maesri Green Curry Paste, so the dressing had a little spice to it. I added cherry tomatoes and shaved Locatelli cheese. Instead of the sesame seeds, I used Benne seeds. I fried the cooked lentils for 5 minutes, but they hadn't stopped bubbling when I took them out. They tasted great with the other topping ingredients, so I don't think they were under-fried.

  • rmardel on June 05, 2024

    In one sense this is just a basic salad. It is the green goddess and the black lentil/seed crunch that elevate this to something special. In fact both the dressing, and the crispy lentil crunch have become pantry basics that are good on a number of things. The green curry goddess is bright, creamy, and herby with a bit of residual heat from the green curry paste. The crispy lentil dukkah-like crumble is crunchy and savory and good on everything from vegetables to eggs and bagels, or avocado toast. The crumble is fiddly to make, but worth the effort as it keeps well and enhances so many dishes.

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