How to make Curried Lentil Salad? (Full of fresh and Bold flavors)

• Food: Curried Lentil Salad
• Writer: Lizzie Green
• Content-Type: Food Blog

Get ready to fall in love with this recipe for lentil salad! It has a strong curry flavor, is fresh but filling, and even becomes better the next day.

My perfect meal during the winter is this lentil salad recipe. Although it is heavy and filling, it is also fresh and stuffed with vegetables.

Cubes of baked paneer cheese and crisp turmeric cauliflower give it an unexpected depth and texture, and curry spices and a zingy cilantro lime dressing give it a vibrant, robust flavor.

Additionally (yes, there is still more! ), it is adaptable and simple to create, and it continues to taste fantastic after a few days in the fridge.

Make this lentil salad recipe regardless of whether you serve it as a side dish or prepare it on a Sunday to use for weekday lunches. Even after playing it repeatedly for a few weeks, we still can’t get enough. You’ll probably adore it as well.

Recipe for lentil salad: Ingredients

Ready to make this recipe for lentil salad? What you’ll need to make it is as follows:

• Unlike common green or brown lentils, French green lentils maintain their shape when cooked and have a pleasant al dente bite. Any other type of lentil would be too mushy for this dish; however, black Beluga lentils can be used in their place if you can’t find French green lentils. Find out more about the various lentil varieties here.
• Cubes of roasted paneer give this salad a rich, flavorful, and chewy element. In case you are unfamiliar, paneer is a type of fresh Indian cheese. Look for it in your grocery store’s cheese aisle. I purchase mine from Whole Foods!
• To give this salad some spice, I incorporate serrano chilies into my standard cilantro lime dressing. Use only one pepper if you don’t like spice, but I make mine with two for added heat!
• Cumin, cardamom, ginger, and garlic are combined with lemon juice to make a straightforward sauce that gives cooked lentils a delightful curry flavor.
• Sliced spinach gives this lentil salad an extra fresh flavor.
• Cauliflower that has been roasted gives the ideal amount of crunch. When the cauliflower is still warm from the oven, I sprinkle it with ground turmeric, which gives it a vivid yellow color and intensifies the flavor of the other curry seasonings.

Making a Lentil Salad

Cooking the lentils is the first step in preparing this dish. When the lentils are cooked through, drain them and combine them while they’re still warm with olive oil, lemon juice, ginger, garlic, cumin, and cardamom. Once the dressing has been thoroughly combined, whisk 1/3 of it into the lentil mixture.

In the meantime, roast the cauliflower and paneer until the edges are crisp and golden. While the cauliflower is still hot from the oven, toss it with the ground turmeric!

Finally, put the salad together. Add some chopped spinach to the lentils and some paneer and cauliflower on top. Add additional dressing to the salad before serving.

Recipe ideas for lentil salad

• Organize ahead. This dish is great for making ahead for lunch, and it stays nicely in the fridge for up to two days when prepared as directed. If you intend to prepare it over several days, omit the spinach and replace it with kale that has been finely chopped. Alternately, wait until you’re ready to eat before stirring in the spinach (or before you leave the morning you’re taking it for lunch). For more suggestions on healthy lunches, see this post, and for advice on meal preparation, see this post.
• Remember to use the lime! I offer more cilantro lime dressing on the side since I prefer this lentil salad when it is extremely vibrant. Put a lime wedge in your container if you’re taking it for lunch. For an extra dose of tangy, fresh taste, squeeze it over the lentils shortly before you eat.
• Variate it. Be creative with this lentil salad recipe if you’d like! Try roasting broccoli, carrots, sweet potatoes, or even normal potatoes in place of cauliflower. Replace the spinach with arugula, or add some finely chopped red or green onion. If the paneer is unavailable, substitute halloumi or sprinkle feta cheese crumbles on top of your salad. Cubes of cooked tofu can be used as a delicious vegan alternative.

Curried Lentil Salad

This delicious vegetarian side dish or lunch recipe uses curried lentils. Serve it with more cilantro lime dressing on the side to take it to the next level.

Ingredients

• 2 1/2 cups cooked French green lentils
• 2 tablespoons lemon juice
• ½ tablespoon grated fresh ginger
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground cardamom
• Heaping ½ teaspoon of sea salt
• Cilantro Lime Dressing
• 1 to 2 serrano chiles, (blend with the dressing)
• 8 ounces paneer cheese, cubed
• Florets from 1 small cauliflower
• Extra-virgin olive oil, for drizzling
• ¼ teaspoon ground turmeric
• 4 cups spinach, finely chopped
• Freshly ground black pepper

Instructions

1. Set two baking sheets with parchment paper inside a 425°F oven that has been preheated.
2. The lemon juice, garlic, ginger, cumin, cardamom, salt, and a few grinds of pepper should all be combined in the bottom of a big bowl. Lentils are added; stir.
3. While cooking the original dish, prepare the cilantro lime dressing and add the serrano chiles to the food processor. Lentils are combined with 1/3 of the dressing.
4. Put the cauliflower on the second baking sheet and the paneer on the first. Sprinkle both with a few grinds of pepper, a bit of salt, and a drizzle of olive oil. The cauliflower should be roasted for 20 to 25 minutes and the paneer for 15 minutes. Toss the turmeric with the cauliflower as it comes out of the oven.
5. Toss the lentils with the chopped spinach. Add the paneer and cauliflower on top. Serve with the leftover dressing on the side and additional dressing drizzled on top.