Warm Curried Lentil Salad – Lentils.org

Warm Curried Lentil Salad

  By lentilsorg    

July 19, 2015

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  • Prep: 10 Minutes
  • Cook: 15 Minutes
  • 10 Minutes

    15 Minutes

    25 Minutes

  • Yields: 6


  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.


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)


Nutrition Facts

Serving Size2/3 cup (150 mL)
Sodium220 mg
Potassium400 mg
Protein7 g
Cholesterol0 mg
Sugar19 g
Total Fat6 g
Saturated Fat1 g
Total Carbohydrates34 g
Dietary Fiber7 g