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Curried Lentil Salad

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A fresh and flavorful curried lentil salad made with tender lentils, crisp vegetables, and a zesty curry dressing. This nourishing dish is hearty, versatile, and perfect for meal prep or a light main course.

Ingredients

  • 2 cups cooked lentils (green or brown)
  • 1 cup carrots, diced
  • 1 cup cucumber, chopped
  • 1/2 cup red onion, finely chopped
  • 1 cup bell pepper, diced
  • 1/4 cup fresh parsley or cilantro, chopped
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp curry powder
  • 1 tbsp honey or maple syrup
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup raisins or dried cranberries (optional)
  • 1/4 cup chopped almonds or cashews (optional)

Instructions

  1. Cook lentils until tender but not mushy, then drain and let them cool completely.
  2. Chop carrots, cucumber, red onion, and bell pepper into small pieces.
  3. In a small bowl, whisk together olive oil, lemon juice, curry powder, honey or maple syrup, garlic, salt, and black pepper.
  4. Place cooled lentils in a large bowl.
  5. Add chopped vegetables and fresh herbs.
  6. Pour dressing over the mixture and toss gently to combine.
  7. Fold in optional dried fruit and nuts if using.
  8. Serve immediately or chill for enhanced flavor.

Notes

  • Canned lentils can be used; rinse and drain well.
  • Green or brown lentils hold their shape best.
  • Add roasted vegetables like sweet potatoes or zucchini for more depth.
  • Feta cheese or grilled chicken can be added for extra protein.
  • Mix in a spoon of yogurt for a creamier dressing.
  • Ensure lentils are fully cooled to prevent sogginess.
  • Store in the refrigerator for up to 4 days.
  • Best served chilled or slightly at room temperature.

Nutrition

Find it online: https://cookedbymaya.com/curried-lentil-salad/