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Recipe by

Lentils.org

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Warm Curried Lentil Salad

Prep Time: 10 Minutes

Total time: 25 Minutes

Servings: 6

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    1 Tbsp (15 mL) olive oil

    1 (whole) small red onion, sliced thinly

    1 Tbsp (15 mL) Madras curry powder

    3 Tbsp (45 mL) red wine vinegar

    1 Tbsp (15 mL) honey

    1½ cup (375 mL) fully cooked lentils or canned lentils, drained and rinsed

    dash sea salt and ground black pepper

    5 cups (1.25 L) arugula

    1 Tbsp (15 mL) lemon juice

    1 cup (250 mL) dried cranberries (reserve 1 Tbsp for garnish)

    ¼ cup (60 mL) toasted pumpkin seeds (reserve 1 Tbsp for garnish)


Directions

  1. Sauté onion with oil and a dash of salt and black pepper for 3-5 minutes on medium heat, or until the onions are rendered and golden. Add the curry powder and continue to cook for another 5 minutes on low-medium heat. Deglaze with red wine vinegar. Add the honey and lentils. Continue to stir until the lentils are heated through.
  2. In a separate bowl, combine arugula, oil, lemon juice, cranberries, and seeds, and season with salt and black pepper.
  3. Combine reserved onion mixture with greens. Plate the salad quickly, garnish with dried cranberries and toasted seeds and serve.

Nutritional Information

  • Serving Size: 2/3 cup (150 mL)
  • Per serving:
  • Calories 200
  • Total Fat 6 g
  • Saturated Fat 1 g
  • Cholesterol 0 mg
  • Carbohydrates 34 g
  • Dietary Fibre 7 g
  • Sugar 19 g
  • Protein 7 g
  • Sodium 220 mg
  • Potassium 400 mg
  • Folate 130 mcg