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Curried Lentil Salad

This Curried Lentil Salad is vibrant, flavorful, and packed with wholesome ingredients for a nutritious, versatile meal you can enjoy warm or cold.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Salad
Cuisine: Indian
Keyword: Easy, Gluten-Free, Healthy, Meal Prep, Vegetarian
Servings: 4 servings

Ingredients

  • 2 1/2 cups cooked French green lentils
  • 2 tablespoons lemon juice
  • 2 cloves garlic minced
  • 2 tablespoons fresh ginger grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon sea salt heaping
  • Cilantro Lime Dressing
  • 1 to 2 serrano chiles to blend with the dressing
  • 8 ounces paneer cheese cubed
  • cauliflower florets from 1 small cauliflower
  • extra-virgin olive oil for drizzling and roasting
  • 1/2 teaspoon ground turmeric
  • 4 cups spinach finely chopped
  • freshly ground black pepper to taste

Instructions

  • Start by cooking the French green lentils according to package instructions. Once tender but still firm, drain and let cool.
  • Preheat oven to 400°F (200°C). Toss cauliflower florets with olive oil, ground turmeric, and a pinch of salt. Spread on a baking sheet and roast 20-25 minutes until golden and crispy.
  • In a blender or food processor, combine cilantro, lime juice, serrano chiles, and a drizzle of olive oil. Blend until smooth and season with salt to taste.
  • In a large mixing bowl, combine cooked lentils, roasted cauliflower, chopped spinach, paneer cubes, minced garlic, grated ginger, ground cumin, ground cardamom, and sea salt.
  • Pour cilantro lime dressing over salad and toss gently until well coated.
  • Season salad with freshly ground black pepper and additional salt if needed. Drizzle with olive oil for extra richness.
  • Serve warm or chilled. Enjoy immediately or store for later.

Equipment

  • Large Mixing Bowl
  • Blender or food processor
  • Knife and cutting board
  • Measuring Cups and Spoons
  • Serving platter or individual bowls
  • Baking Sheet

Notes

  • For a vegan version, substitute paneer with tofu or omit it completely.
  • Store the salad in an airtight container in the fridge for up to 4 days; keep dressing separate for freshness.
  • Adjust serrano chiles to control the spice level or substitute with milder peppers.