Fruity Curried Lentil Salad Recipes
FRUITY CURRIED LENTIL SALAD
This recipe is very good. Serve warm for a main dish or cold for a side dish. In place of quinoa, you can also use the same amount of brown rice or bulghur wheat.
Provided by Candi Waldrop Morgan
Categories Salad Grains Quinoa Salad Recipes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Pour the pineapple juice into a measuring pitcher, and add enough water to make 2 cups. Set the pineapple chunks aside. Pour the pineapple juice into a saucepan, and stir in the quinoa and lentils. Season with salt, black pepper, and curry powder. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lentils and quinoa have absorbed the water, about 30 minutes. Stir in the coconut, and simmer for 5 minutes more.
- Stir in the pineapple chunks, pecans, and onion; cook briefly to reheat. Sprinkle with cilantro to serve.
Nutrition Facts : Calories 327.9 calories, Carbohydrate 42.1 g, Fat 14.1 g, Fiber 12.3 g, Protein 11.1 g, SaturatedFat 7.3 g, Sodium 8.6 mg, Sugar 10.2 g
CURRIED LENTIL SALAD
Tasty, quick, economical, healthy, and vegetarian; who could ask for more? You may wish to refrigerate before serving.
Provided by Cynthia Phillips
Categories Salad Curry Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- Toss corn, lentils, carrots, olive oil, curry powder, and salt in a bowl.
Nutrition Facts : Calories 183.8 calories, Carbohydrate 25.3 g, Fat 7.6 g, Fiber 7.1 g, Protein 6.5 g, SaturatedFat 1.1 g, Sodium 504.6 mg, Sugar 4.4 g
BROWN BUTTER LENTIL AND SWEET POTATO SALAD
This simple lentil salad has a little secret: a toasty, brown butter vinaigrette perfumed with sage. The dish has as much texture as it does flavor. French green lentils or black lentils are the ideal choice, as they hold their shape well after cooking, but brown lentils will work too, though they'll be a bit softer. Start testing your lentils for doneness after about 15 minutes of cooking; you want them cooked through but not mushy, and they're best if they retain some bite. Roasted until tender, the sweet potatoes add richness, but feel free to substitute just about any roasted vegetables. Carrots, beets or red bell peppers would all be delicious in their stead.
Provided by Yossy Arefi
Categories dinner, lunch, weeknight, salads and dressings, vegetables, main course, side dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 375 degrees and set a rack in the center.
- Prepare the sweet potatoes: On a baking sheet, toss the sweet potatoes with the olive oil and a sprinkle of salt and pepper. Spread into an even layer and roast, stirring occasionally, until golden and tender, 15 to 25 minutes.
- While the sweet potatoes cook, prepare the lentils: Add the lentils to a medium pot and cover with about 6 cups water. Salt the water generously and bring the mixture to a boil. Turn the heat down to a simmer and cook the lentils until just tender, 15 to 25 minutes. Drain the lentils then return them to the pot. Cover to keep warm.
- Prepare the vinaigrette: Add the sage to a small bowl. Melt the butter in a small skillet set over medium heat. (Use a pan with a light interior so you can easily see the milk solids change color.) Cook the butter a few minutes, stirring occasionally and scraping the milk solids off the bottom and sides of the pan as needed, until the milk solids turn golden brown and smell toasty.
- Pour the hot browned butter and all of the toasty bits over the sage; it will crackle and foam a bit. Let the mixture sit for 1 minute to let the foam subside, then whisk in the olive oil, followed by the red wine vinegar and maple syrup. Season with salt and pepper to taste.
- Add the cooked sweet potatoes to the pot with the warm lentils. Pour the dressing over the top and stir gently to combine. Add the parsley, season with more salt and pepper, if desired, and toss to combine.
- Transfer the mixture to a serving dish and sprinkle with goat cheese, if using. Serve warm.
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5/5 (8)Category Main Course, SaladCuisine AmericanTotal Time 40 mins
- 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.
CURRIED SWEET POTATO LENTIL SALAD - VEGAN RICHA
From veganricha.com
4.5/5 (4)Total Time 40 minsCategory SaladCalories 336 per serving
- Peel and chop the sweet potatoes into small cubes. Toss in oil, salt and spices until well coated. Spread on parchment lined baking sheet and bake at 425 degrees F / 220ºc for 15 to 20 minutes or until tender. Use chopped butternut or pumpkin or other squash for variation.
- Cook 3/4 cup dried lentils to preference, 40+ minutes in a saucepan or pressure cooker for 7 to 10 mins. Or drain and wash canned lentils and add to a bowl. (One 15 oz can will give about 1.5 cups lentils).
- Assemble the bowls with a generous helping of the lentils and sweet potatoes. Add a dash of lime juice and a good dash of black pepper. Serve as a salad bowl with crackers or toasted pita
CURRIED LENTIL SALAD (EASY VEGAN MEAL PREP) - SIMPLY QUINOA
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4.7/5 (3)Total Time 15 minsCategory SaladCalories 214 per serving
- In a separate bowl, whisk together the dressing ingredients. Once combined, pour it over the salad and toss it all together.
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10/10 (1)Total Time 1 hrEstimated Reading Time 2 minsCalories 340 per serving
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5/5 (111)Category DinnerCuisine FrenchTotal Time 50 mins
CURRY ROASTED CAULIFLOWER SALAD WITH CHICKPEAS AND SWEET ...
From wellplated.com
5/5 (18)Total Time 40 minsCategory Main Course, SaladCalories 304 per serving
- Place a rack in the center of your oven and preheat the oven to 400 degrees F. Spread the cashews onto an ungreased baking sheet. Place in the oven and toast until the cashews are golden and fragrant and the centers are golden-tan when broken in half, about 8 to 10 minutes. Do not walk away during the last few minutes of baking and set a timer. Nuts love to go from almost done to burned when you stop paying attention. Set aside to cool. Move the oven racks to the upper and lower thirds of the oven and leave the oven preheated.
- Meanwhile, rinse and drain the chickpeas, then spread them onto a double layer of paper towels. Place a second towel on top and pat dry. Rub the towel lightly over the chickpeas to dry them and remove any skins that come loose (but don't stress above removing them all). Transfer the chickpeas to a very large mixing bowl.
- To the bowl, add the cauliflower, sweet potato, olive oil, curry powder, chili powder, salt, and turmeric. Toss to coat the vegetables until the oil and spices are as evenly distributed as possible.
- Lightly coat two large rimmed baking sheets with nonstick spray. Divide the vegetables between the two sheets, spreading them into an even layer. Place the pans in the upper and lower thirds of the oven. Roast for 15 minutes, then remove the pans from the oven. With a large spatula, carefully toss the vegetables, then spread them back into an even layer. Return the pans to the oven, switching their positions on the upper and lower racks. Continue baking until the vegetables are tender and the chickpeas are golden and crisp, about 10 to 15 additional minutes.
CURRIED SPROUTED LENTIL SALAD - SECOND SPRING FOODS
From secondspringfoods.com
5/5 (1)Servings 4Cuisine AmericanCategory Dinner
- Wash and chop potatoes into bite sized pieces. Add to a bowl with 1 tsp curry powder, 1 ½ tsp oil, a dash of cayenne and a few generous twists of salt and pepper. Stir to coat evenly. Add potatoes to the baking tray and bake for 20 minutes.
- In the meantime, chop the cauliflower and slice the onion. Add to a bowl with 1 ½ tsp curry powder, 3 tsp oil, cinnamon and a few generous twists of salt and pepper. Stir to coat evenly.
- After 20 minutes, remove the tray from the oven and flip potatoes. Add the cauliflower and onion and bake for an additional 20-25 minutes, until browned.
20 MINUTE CURRY RED LENTIL SALAD - DARN GOOD VEGGIES
From darngoodveggies.com
Reviews 2Category SaladCuisine IndianTotal Time 20 mins
- While the water is heating add the chopped onion and apple cider vinegar to a small bowl. Toss and set aside. The vinegar will take the “bite” out of the raw onion.
- Once the water is ready, add in the lentils and simmer until they are tender, about 5 minutes. Add in the raisins and simmer for 1 more minute. Drain the lentils and raisins, making sure to drain off as much water as possible, and place them in a bowl.
- Whisk together the dressing ingredients. Add in the onions with the vinegar they soaked in. Pour this over the salad. Add in the capers and toss well. Serve warm, room temperature, or cold straight from the fridge. Leftovers will keep for 3-5 days in the fridge.
CURRIED LENTIL SALAD - NATURAL COMFORT KITCHEN
From naturalcomfortkitchen.com
Cuisine VegetarianTotal Time 30 minsCategory Salad
- Cook the lentils while you prepare the rest of the salad. In a pot, combine lentils and 5 cups water (or stock, if you have some on hand), 1 bay leaf, and 1 1/2 teaspoon salt. Bring to a boil, then reduce heat and simmer 15 to 20 minutes, until just softened. Drain and rinse, and let lentils cool as long as possible before assembling the salad.
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