- 1 cup yellow split peas* or black beluga lentils, sorted from any debris and rinsed
- 1 bay leaf
- 3 tablespoons lime juice
- 3/4 teaspoon Madras curry powder
- About 1 1/4 tsp. kosher salt, divided
- 5 tablespoons extra-virgin olive oil
- 2 1/2 cups peeled, very thinly sliced rainbow carrots (from 1 1/2 lbs. with tops)
- 1/3 cup coarsely chopped cilantro
- 1/4 cup coarsely chopped green onions
- About 1/4 tsp. pepper
- calories 258
- caloriesfromfat 41 %
- protein 9.1 g
- fat 12 g
- satfat 1.8 g
- carbohydrate 31 g
- fiber 12 g
- sodium 393 mg
- cholesterol 0.0 mg
How to Make It
Put split peas and bay leaf in a small saucepan with water to cover by 1 in. (1 1/2 in. for lentils). Bring to a boil over medium-high heat, then reduce heat to a simmer and cook uncovered until just tender, 25 to 35 minutes.
Meanwhile, in a large bowl, whisk together lime juice, curry powder, and 1 tsp. salt. Whisk in oil; stir in carrots.
Drain peas and stir into carrot mixture. Let cool at least 15 minutes, stirring occasionally, for carrots to soften a bit.
Stir in cilantro and green onions. Season to taste with about 1/4 tsp. each salt and pepper. Serve warm or cool.
*Find yellow split peas (not the same as Indian chana dal, which looks similar but is split chickpeas) and black beluga lentils at well-stocked grocery stores.
Make ahead: Up to 1 day, chilled.
Wine pairing: A bright, aromatic pink like Cypher 2014 "Pistil" Eclectic Rosé (Paso Robles; $24). The wine's spice makes the curry pop; its citrus meets lime in the salad. --Sara Schneider