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Curried Lentil Salad

Curried Lentil Salad

Salads

Course

Difficulty

Easy

Pulse Type

Lentils

Specialty Diet

Gluten-free

Cook Time

60 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

Lentils:

1 cup lentils, French green (often labeled "le puy" or "French style lentils"); rinsed well
1 clove garlic peeled, smashed
1 cinnamon stick; or 1/4 teaspoon ground
1/4 teaspoon salt sea

Vinaigrette:

1/4 cup lemon juice freshly squeezed
2 teaspoons curry powder yellow
1 teaspoon lemon zest freshly squeezed
1 teaspoon ginger freshly grated or 1/2 teaspoon ginger, ground
1/2 teaspoon salt sea
1/2 teaspoon cumin ground
pinch cayenne pepper
1/4 cup olive oil extra virgin

Salad:

1 medium carrot peeled, grated
1 green onions large, thinly sliced, including white and green parts
2 tablespoons mint fresh, chopped
2 tablespoons cilantro fresh, chopped
2 tablespoons raisins
1 cup walnuts California; toasted, chopped

Instructions

Note: Green lentils are widely available, but if you cannot find them, common brown lentils, available in any supermarket, may be substituted. Keep in mind that they generally have a shorter cooking time, and that your finished salad will not be as colorful.
To make the vinaigrette, in a bowl whisk together the lemon juice, curry powder, lemon zest, ginger, salt, cumin and cayenne, then slowly pour in oil while whisking. Alternately, combine all the vinaigrette ingredients in a tightly capped jar and shake vigorously to combine.
To assemble the salad, toss the warm lentils with 1/4 cup of the vinaigrette and refrigerate for 20 minutes. Add the carrot, green onion, mint, cilantro, raisins, walnuts and the remainder of the vinaigrette to the lentils. Stir to combine. Serve at room temperature.