Curried Lentil & Vegetable Salad
15min
15min
1
325
Chef's Note
This salad is perfect for meal prep as the flavors develop beautifully overnight. For the best texture, keep the dressing separate until ready to eat. You can also add a protein like grilled chicken or tofu to make it more substantial.
Tags
Ingredients
1/3 cup green lentils
3/4 cup vegetable broth
1/2 medium cucumber
6 cherry tomatoes
1/4 red bell pepper
2 tablespoons red onion
1 cup fresh spinach
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon curry powder
1/4 teaspoon ground cumin
1/2 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon sliced almonds
1 tablespoon dried cranberries
Instructions
- 1
Rinse 1/3 cup of green lentils under cold water and drain.
- 2
In a small saucepan, bring 3/4 cup of vegetable broth to a boil. Add the lentils, reduce heat to a simmer, cover and cook for 15 minutes until tender but still firm.
- 3
While the lentils cook, dice 1/2 cucumber, halve 6 cherry tomatoes, dice 1/4 red bell pepper, and finely chop 2 tablespoons of red onion.
- 4
In a small bowl, whisk together 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 teaspoon curry powder, 1/4 teaspoon ground cumin, 1/2 teaspoon honey, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to make the dressing.
- 5
Drain any excess liquid from the cooked lentils and let them cool for 5 minutes.
- 6
In a medium bowl, combine the lentils with the prepared vegetables and 1 cup of fresh spinach.
- 7
Pour the dressing over the salad and toss gently to coat all ingredients.
- 8
Top with 1 tablespoon sliced almonds and 1 tablespoon dried cranberries.
- 9
For meal prep, store in an airtight container with the dressing separate until ready to eat.
Nutrition Information (per serving)
325
14g
42g
12g
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