Curry Lentil Salad

by diana on August 30, 2014

in Raw & Vegetarian Recipes

It must be the cooler winter but I started craving lentils. Because of the really great weather this summer I have been eating so simple. Very simple foods and I really don’t try a lot of new recipes. 

Inspiration hits me and that is when I try something new. Actually I was also trying to do some work (business suff) and I couldn’t think, I was getting really restless that’s when I headed into the kitchen to do something creative – which is making up a recipe. At least when I do something that has a instant result – it makes me feel good, that is why I like making food and coming up with recipes.

One thing about salads like this is that they last a few days in the fridge. They have the dressing on them so it makes it real easy to bring for lunch and take to go.

So give this one a try!


  • 1/2 C chopped broccoli (I blanched it)
  • 1/2 C chopped cauliflower (I blanched it)
  • 1/2 C red bell pepper
  • 2-3 green onions chopped
  • 1/2 C chopped celery
  • 2 C cooked green lentils (do not overcook)
Of course you can add whatever veggies you want and like.

Cook the green lentils. Sometimes I measure water to lentils but most of the time I just add water, boil it and then add the lentils. If there is too much water after they are cooked, I drain in strainer. DO NOT overcook lentils when using in a salad – you want them just cooked. I made the lentils and then cooled them in the fridge.

TO BLANCH: Boil some water in a pot, add the broccoli and cauliflower and boil for about 30 seconds to 1 minute. Add to strainer and run rinse with really cold water.

Add the chopped veggies and the cold lentils (best to make lentils a day before and put in fridge) to a bowl.

Stir well to mix and then make the curry dressing


  • 5 Tbsp extra virgin olive oil
  • 2 Tbsp apple cider vinegar
  • 1 tsp honey (or another sweetener, if using stevia just use a touch)
  • 1 tsp curry powder
  • 1/2 tsp cumin
  • 1/2 tsp tumeric
  • 1/4 tsp salt (or less)

Add the oil, apple cider vinegar and honey to a small deep bowl or a jar and stir to mix until creamy. Then add the other ingredients and stir until creamy. Taste and adjust to taste.

Pour the dressing on the salad – do not pour all at once as you may not need all of it. Just pour some of it on and stir well, then taste and adjust the amount you use to your taste.



With Love, Diana 


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