This Curried Lentil Salad is a vibrant, flavor-packed dish that’s as nourishing as it is delicious. Tender lentils mingle with crisp vegetables, creating a satisfying mix of textures in every bite.
Warm curry spices infuse the salad with a fragrant, slightly earthy aroma that’s both comforting and exotic. Perfect for a quick lunch or a light dinner, it’s ready in just 40 minutes, making it ideal for busy days.
Bright pops of color and zesty lemon dressing bring this salad to life, offering a refreshing contrast to the rich, spiced lentils.
It’s a wholesome, protein-rich meal that’s as easy to make as it is delightful to eat. Whether you’re a curry lover or just exploring new flavors, this dish promises to be a standout addition to your recipe collection.
Ingredients for Curried Lentil Salad
- 2 1/2 cups cooked French green lentils (or substitute with brown lentils)
- 2 tablespoons lemon juice (freshly squeezed for best flavor)
- 2 garlic cloves, minced
- ½ tablespoon grated fresh ginger (or ½ teaspoon ground ginger as a substitute)
- 1 teaspoon ground cumin
- 1 teaspoon ground cardamom
- Heaping ½ teaspoon sea salt
- Cilantro Lime Dressing (prepare as per original recipe)
- 1 to 2 serrano chiles (blend with the dressing for added heat)
- 8 ounces paneer cheese, cubed (substitute with tofu for a vegan option)
- Florets from 1 small cauliflower
- Extra-virgin olive oil, for drizzling
- ¼ teaspoon ground turmeric
- 4 cups spinach, finely chopped
- Freshly ground black pepper, to taste
Step-by-Step Instructions
- Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.
- In the bottom of a large bowl, combine the lemon juice, garlic, ginger, cumin, cardamom, salt, and several grinds of pepper. Add the cooked lentils and stir until well coated.
- Prepare the Cilantro Lime Dressing, adding the serrano chiles to the food processor while blending. Mix ⅓ of the dressing into the lentils.
- Place the paneer cubes on the first baking sheet and the cauliflower florets on the second. Toss both with drizzles of olive oil, pinches of salt, and several grinds of pepper.
- Roast the paneer for 15 minutes and the cauliflower for 20 to 25 minutes, or until golden and tender. When the cauliflower comes out of the oven, toss it with the turmeric.
- Add the chopped spinach to the lentils and toss to combine.
- Top the lentil mixture with the roasted cauliflower and paneer. Drizzle with more Cilantro Lime Dressing and serve with the remaining dressing on the side.
Perfect Pairings: Serving Suggestions
This Curried Lentil Salad is a versatile dish that pairs beautifully with warm naan bread or fluffy basmati rice for a heartier meal. For a lighter option, serve it alongside a simple cucumber and tomato salad or a dollop of creamy yogurt. It’s also great as a standalone lunch or a vibrant side dish for grilled chicken or fish.
Make It Your Own: Recipe Variations
Feel free to customize this salad to suit your taste! Swap the paneer for halloumi or tofu for a different texture, or use chickpeas instead of lentils for a protein twist. If you’re not a fan of spice, skip the serrano chiles in the dressing. For added crunch, toss in some toasted almonds or pumpkin seeds before serving.
Keep It Fresh: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen over time, making it even more delicious the next day! If you’d like to reheat, gently warm the salad in the microwave or on the stovetop, but keep the spinach and dressing separate until just before serving to maintain freshness.
Quick and Easy: Time-Saving Tips
To save time, use pre-cooked lentils or canned lentils (just rinse them well). You can also roast the paneer and cauliflower together on the same baking sheet—just keep an eye on the paneer to prevent overcooking. Prep the dressing a day ahead to streamline the process even further.
Kitchen Essentials: Equipment Guidance
You’ll need a large mixing bowl for the lentils, a food processor for the Cilantro Lime Dressing, and two baking sheets for roasting. A microplane grater works wonders for the ginger and garlic, and a sharp knife will make chopping the spinach and serrano chiles a breeze.
Curried Lentil Salad
Ingredients
- 2 1/2 cups cooked French green lentils
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- ½ tablespoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground cardamom
- Heaping ½ teaspoon 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
- Preheat the oven to 425°F and line two baking sheets with parchment paper.
- In the bottom of a large bowl, combine the lemon juice, garlic, ginger, cumin, cardamom, salt, and several grinds of pepper. Add the lentils and stir.
- Make the Cilantro Lime Dressing, adding the serrano chiles to the food processor while preparing the original recipe. Mix ⅓ of the dressing into the lentils.
- Place the paneer on the first baking sheet and the cauliflower on the second. Toss both with drizzles of olive oil, pinches of salt, and several grinds of pepper. Roast the paneer for 15 minutes and the cauliflower for 20 to 25 minutes. When the cauliflower comes out of the oven, toss with the turmeric.
- Add the chopped spinach to the lentils and toss. Top with the cauliflower and paneer. Drizzle more dressing on top and serve with remaining dressing on the side.