Curried Lentil Salad
Total Time
40 mins
Prep Time
20 mins
Cook Time
20 mins
Rating
5 out of 5 stars
(10)
Ingredients
4 servings
- 2 1/2 cups cooked French green lentils
- 2 tablespoons lemon juice
- 2 garlic cloves, minced
- ½ tablespoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground cardamom
- Heaping ½ teaspoon sea salt
- Cilantro Lime Dressing
- 1 to 2 serrano chiles (blend with the dressing)
- 8 ounces paneer cheese, cubed*
- Florets from 1 small cauliflower
- Extra-virgin olive oil, for drizzling
- ¼ teaspoon ground turmeric
- 4 cups spinach, finely chopped
- Freshly ground black pepper
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Preparation
Step 1
Preheat the oven to 425°F and line two baking sheets with parchment paper.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Add the chopped spinach to the lentils and toss. Top with the cauliflower and paneer. Drizzle more dressing on top and serve with remaining dressing on the side.
Step 6
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Chef's notes
Make this recipe vegan by using baked tofu in place of the paneer.
Make it ahead:
This recipe is a fantastic make-ahead lunch, and as written, it keeps well in the fridge for up to two days. If you plan to prep it multiple days in advance, skip the spinach, and use finely chopped kale in its place. Alternatively, wait to stir in the spinach until you’re ready to eat (or before you head out the door on the morning you’re taking it for lunch).
Don’t forget the lime! Serve with extra cilantro lime dressing on the side for a super bright flavor.
Change it up:
Instead of cauliflower, try roasted broccoli, carrots, sweet potatoes, or even regular potatoes. Add some chopped green or red onion, or swap arugula for the spinach. If you can’t find paneer, use halloumi in its place, or top your salad with crumbled feta cheese.
For a yummy vegan variation, substitute cubes of baked tofu.
