Curried Lentil Salad Recipes

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CURRIED PINK LENTIL SALAD



Curried Pink Lentil Salad image

Provided by Molly O'Neill

Categories     dinner, lunch, salads and dressings, appetizer, main course

Time 1h35m

Yield Four servings

Number Of Ingredients 14

2 cups pink or brown lentils
1 onion, peeled and minced
4 cloves garlic, roasted, peeled and minced
2 tablespoons grated ginger
1 clove
1 bay leaf
1 teaspoon curry powder
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
1 tablespoon, plus 1 teaspoon, Sherry wine vinegar
1 tablespoon, plus 1 teaspoon, olive oil
1 tablespoon grated orange rind
2 scallions, trimmed and minced
1/2 cup minced parsley

Steps:

  • Put the red lentils in a strainer and rinse under cold running water until the water runs clear. Drain.
  • Put the onion, garlic and ginger in a nonstick skillet and cook over medium-low heat until soft, about 5 minutes. Add the lentils, clove, bay leaf, curry powder, salt and pepper. Cover with 2 1/2 cups cold water. Increase the heat and bring the liquid to a boil. Lower the heat, cover and cook slowly until the lentils are tender, about 15 to 20 minutes, stirring occasionally. Rinse the lentils under cold running water until cool. Drain and set aside.
  • Put the vinegar in a large glass or ceramic bowl. Whisk in the olive oil. Add the grated orange rind, scallions and parsley. Add the lentils and toss to combine. Cover and refrigerate for 1 hour before serving.

Nutrition Facts : @context http, Calories 398, UnsaturatedFat 4 grams, Carbohydrate 68 grams, Fat 5 grams, Fiber 12 grams, Protein 25 grams, SaturatedFat 1 gram, Sodium 305 milligrams, Sugar 4 grams, TransFat 0 grams

CURRIED LENTIL SALAD WITH CAPERS & CURRANTS RECIPE - (4.2/5)



Curried Lentil Salad With Capers & Currants Recipe - (4.2/5) image

Provided by mahto

Number Of Ingredients 24

For the dressing:
2 1/4 cups (1 lb.) Du Puy lentils
1/4 medium red onion, finely diced
1 cup dried currants (you could also use raisins or other dried fruit and chop them up finely)
1/3 cup capers
Fresh herbs, chopped (parsley, cilantro, basil or mint) to taste
1 large carrot, peeled and diced
1 medium bell pepper, seeds and stem removed and diced
1 clove of garlic, peeled
1 bay leaf
1/3 cup cold pressed, extra virgin organic olive oil
1/4 cup apple cider vinegar
1 Tbsp maple syrup
1 Tbsp strong mustard
2 tsps sea salt
2 tsps freshly ground black pepper
1 tsp ground cumin
1/2 tsp turmeric
1/2 tsp ground coriander
1/2 tsp ground cardamom
1/4 tsp cayenne pepper
1/4 tsp ground cloves
1/4 tsp freshly grated nutmeg
1/4 tsp ground cinnamon

Steps:

  • 1. Rinse the lentils well and pick through them to remove any dirt or bits of rock. Drain them, then put them in a pot with the garlic clove and the bay leaf and cover with 3-4 inches of water. Cover and bring to a boil then turn the heat down and let it simmer for 20-25 minutes. You should start testing the lentils for doneness at around 15 minutes in, just in case, since you don't want to overcook them - mushy lentils are just not as appealing as toothsome ones. 2. While the lentils are simmering, make the dressing by placing all ingredients in a jar with a tight fitting lid and shake vigorously to combine. If you don't have all the spices, don't despair, it will probably still taste good with just some of them - for my money, the cumin and coriander are the most important ones to include. 3. Dice up the onion (very fine) and chop up your veggies and herbs, trying to get the vegetables cut to roughly the same size. If you're using raisins instead of currants, I'd chop them up a bit and you can do the same with the capers if you have large ones. 4. When the lentils are finished, take the pot off the heat, drain it and fill with cold water to stop the lentils from continuing to cook (and getting mushy). After a few minutes, drain the water out and pour the lentils into a serving bowl and toss with the dressing. Add the onions, herbs, veggies, currants and capers (and any other ingredients you've chosen to add) and serve. this tastes even better the next day so you can definitely make it ahead of time and just keep it covered in the fridge. Read more: http://www.care2.com/greenliving/curried-lentil-salad.html#ixzz2q78w2EPp

CURRIED LENTIL, WILD RICE AND ORZO SALAD



Curried Lentil, Wild Rice and Orzo Salad image

A wonderful salad with a multitude of flavours and textures. If you don't care for currants, raisins or dried apricots work equally well. I use half currants and half apricots in this recipe if I have them both on hand.

Provided by Carrie Ann

Categories     Lentil

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 20

1/2 cup wild rice
2/3 cup green lentil
1/2 cup orzo pasta
1/2 cup currants
1/4 cup finely chopped red onion
1/4 cup slivered almonds, toasted
1/4 cup white wine vinegar
1 teaspoon ground cumin
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon paprika
1/4 teaspoon nutmeg
1/4 teaspoon ground cardamom
1 pinch cinnamon (a pinch is 1/16 of a teaspoon)
1 pinch clove
1 pinch cayenne pepper
1/3 cup oil

Steps:

  • Cook the wild rice in a large, covered pot of boiling, salted water, for 10 minutes.
  • Add the lentils and boil for 20 minutes.
  • Add the orzo and boil for about 5 minutes, or until just tender.
  • Drain well and transfer to a large bowl.
  • Add the currants and onions and set aside.
  • Dressing: Whisk all ingredients together in a small bowl.
  • Pour over the rice mixture and toss gently.
  • Let the salad cool completely, then cover and refrigerate for at least 4 hours, or better, over night.
  • Sprinkle on the almonds just before serving.

Nutrition Facts : Calories 349.8, Fat 15.2, SaturatedFat 1.9, Sodium 208, Carbohydrate 44.6, Fiber 9.5, Sugar 10, Protein 11

CURRIED LENTIL-SALMON SALAD



Curried Lentil-Salmon Salad image

This superfood salad combines omega-rich salmon, lentils, Greek yogurt, and a warming curry vinaigrette to create a nutritious and totally delicious weeknight meal.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 30m

Number Of Ingredients 12

2 tablespoons reduced-sodium soy sauce
2 tablespoons honey
1 pound salmon fillet (1 1/4-inch thick), preferably wild, skin removed
3 tablespoons fresh lemon juice
1 teaspoon curry powder
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 1/2 cups cooked lentils; or 1 can (15 ounces), drained and rinsed
2 tablespoons thinly sliced scallion
1 cup Greek yogurt
2 cups packed baby arugula
1 mini cucumber, sliced (3/4 cup)

Steps:

  • Preheat broiler. Stir together 1 tablespoon each soy sauce and honey in a large, shallow dish. Add fish; turn to coat. In a bowl, whisk together lemon juice, curry, remaining 1 tablespoon each soy sauce and honey, and oil. Season with salt and pepper.
  • Place fish on a rimmed baking sheet and broil until cooked through, 5 to 6 minutes. Let cool slightly, then flake into large pieces. Toss lentils and scallion with half of dressing; season with salt and pepper. Spread yogurt evenly among 4 plates. Top with lentil mixture, arugula, and cucumber. Top with salmon and drizzle with remaining dressing; serve.

FRUITY CURRIED LENTIL SALAD



Fruity Curried Lentil Salad image

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

1 (8 ounce) can pineapple chunks, juice reserved
½ cup quinoa
½ cup lentils
salt and ground black pepper to taste
2 teaspoons curry powder
½ cup unsweetened dried coconut
¼ cup chopped pecans
¼ cup finely diced red onion
1 tablespoon chopped fresh cilantro

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 RED LENTIL SALAD



Curried Red Lentil Salad image

I found this recipe online and noticed there was nothing else like it on Recipezarr. I really enjoyed it. Add cooked chicken, pork, or lamb meat to it to make a nice summer meal.

Provided by FlamingoSushi

Categories     Lentil

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 15

3/4 cup corn oil or 3/4 cup olive oil
1/2 cup wine vinegar or 1/2 cup balsamic vinegar
2 tablespoons sugar
2 teaspoons salt
2 teaspoons pepper
1 teaspoon ground cumin
1 teaspoon dry mustard
2 teaspoons chili powder
1/4 teaspoon cayenne
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 lb dried red lentils
1 cup currants or 1 cup raisins
1 1/2 cups finely chopped red onions

Steps:

  • In large bowl, whisk together all ingredients for dressing. Set aside.
  • Wash lentils. Cook in boiling water 5-6 minutes or until just tender. Rinse and drain well.
  • Add capers, currants and onions to lentils.
  • Combine with dressing and let marinate at least 2 hours in the refrigerator before serving.
  • Enjoy!

Nutrition Facts : Calories 462.6, Fat 21.4, SaturatedFat 2.8, Sodium 594.4, Carbohydrate 54.4, Fiber 19.4, Sugar 17.8, Protein 15.9

CURRIED RED LENTIL SALAD



CURRIED RED LENTIL SALAD image

Categories     Salad     Vegetable     Vegetarian

Number Of Ingredients 23

DRESSING:
3/4 C olive oil
1/2 C wine vinegar
3 TB sugar
2 tsp salt
2 tsp pepper
1 tsp ground cumin
1 tsp dry mustard
1/2 tsp ground turmeric
1/2 tsp ground mace
1/2 tsp ground coriander
1/2 tsp ground cardamom
1/2 tsp cayenne pepper
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tsp curry powder
2 TB chopped fresh cilantro
SALAD:
1 LB dried red lentils
1 1/4 C currants
1/2 C capers
1 C finely chopped red onion

Steps:

  • Whisk together the dressing and set aside Wash lentils. Cook in boiling water 5-6 minutes or until just tender. Rinse and drain well. Combine with the other salad ingredients. Add the dressing; mix well and let marinate at least overnight. Stir before serving.

GREEN CURRY LENTIL SALAD



Green Curry Lentil Salad image

Spicy green curry dressing is tossed with green lentils and kamut grains for a zingy side dish for your summer BBQ. This salad is wonderful the day after preparation.

Provided by Buckwheat Queen

Categories     Salad     Grains

Time 2h5m

Yield 4

Number Of Ingredients 16

1 cup green lentils
2 tablespoons pure peanut butter
2 tablespoons rice vinegar
⅛ cup water
1 tablespoon lemongrass paste
1 tablespoon tamari
1 tablespoon superfine sugar
1 tablespoon light vegetable oil
1 lime, zested and juiced
2 teaspoons Thai green curry paste
1 teaspoon ginger paste
⅛ teaspoon garlic paste
¼ cup cooked kamut grains
8 cherry tomatoes, chopped
½ cup chopped radicchio
1 tablespoon chopped fresh cilantro

Steps:

  • Cover green lentils with boiling water in a saucepan. Allow to soak for 1 hour.
  • Whisk peanut butter, rice vinegar, water, lemongrass paste, tamari, sugar, oil, lime zest and juice, green curry paste, ginger paste, and garlic paste in a bowl; set dressing aside.
  • Drain lentils. Fill saucepan with enough fresh water so lentils are covered by 1 inch. Bring to a boil over medium-high heat. Reduce heat and simmer until lentils are cooked through but not mushy, about 20 minutes.
  • Meanwhile, put kamut grains in a saucepan and fill with enough water to cover by 1 inch. Bring to a boil over medium-high heat, reduce heat, and simmer until soft, about 10 minutes. Drain kamut and lentils and let cool.
  • Combine cooled lentils and kamut grains in a bowl and toss until mixed well. Add tomatoes and radicchio. Drizzle dressing over salad and toss to coat. Allow to rest at least 10 minutes before serving. Top with chopped cilantro.

Nutrition Facts : Calories 298.4 calories, Carbohydrate 43.5 g, Fat 10.3 g, Fiber 10.3 g, Protein 15.1 g, SaturatedFat 1 g, Sodium 462.9 mg, Sugar 5.2 g

CURRIED RED LENTIL KOHLRABI, AND COUSCOUS SALAD



Curried Red Lentil Kohlrabi, and Couscous Salad image

Provided by Bon Appétit Test Kitchen

Categories     Leafy Green     Side     Vegetarian     Quick & Easy     High Fiber     Dinner     Curry     Lentil     Healthy     Low Cholesterol     Vegan     Couscous     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 main-course servings

Number Of Ingredients 10

1/2 cup white wine vinegar
1 1/2 tablespoons sweet curry powder
2 garlic cloves, pressed
2/3 cup extra-virgin olive oil
1 16-ounce package red lentils (about 2 1/4 cups)
3 large kohlrabi (about 1 1/4 to 1 1/2 pounds); leaves stemmed, thinly sliced; bulb peeled, cut into 1/3-inch dice (about 3 cups)
1 cup plain couscous (about 6 ounces)
1 cup chopped green onions
1 5-to 6-ounce package baby spinach
1/2 cup chopped fresh mint

Steps:

  • Whisk white wine vinegar, curry powder,and pressed garlic in medium bowl to blend. Gradually whisk in olive oil. Season dressing to taste with salt and freshly ground pepper.
  • Cook lentils and kohlrabi leaves in heavy large saucepan of boiling salted water until lentils are barely tender but not too soft, about 6 minutes. Drain; rinse under cold water to cool. Drain again.
  • Bring 1 1/4 cups water to boil in same saucepan; remove from heat. Add 3 tablespoons dressing, sprinkle with salt, then stir in couscous. Cover pot and let stand 5 minutes. Transfer couscous to medium bowl. Fluff couscous with fork to separate grains and cool slightly. Season to taste with salt and pepper.
  • Meanwhile, transfer lentils to large bowl. Add 1/2 cup dressing, diced kohlrabi bulb, and chopped green onions; toss to coat. Season mixture to taste with salt and pepper.
  • Arrange baby spinach leaves over large rimmed platter. Drizzle spinach with 2 to 3 tablespoons remaining dressing. Sprinkle spinach leaves with salt and pepper. Mound lentil mixture in center of platter over spinach leaves. Stir mint into couscous. Spoon couscous around lentils and serve with remaining dressing.

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From goodfood.com.au


BEST CURRIED LENTIL, WILD RICE AND ORZO SALAD RECIPES | FOOD …
2012-03-21 A recipe for making the best Curried Lentil, Wild Rice and Orzo Salad. ADVERTISEMENT. IN PARTNERSHIP WITH. pasta. Curried Lentil, Wild Rice and Orzo Salad . by Elizabeth Baird. March 21, 2012. 2.9 (48 ratings) Rate this recipe COOK TIME. 25 min. YIELDS. 6 servings. This innovative, cool salad partners deliciously with any main dish. …
From foodnetwork.ca


CURRIED RICE AND LENTIL SALAD | THRIFTY FOODS RECIPES
Place the rice, curry powder and stock in a medium pot. Bring to a boil over high heat, and then turn the heat to its lowest setting. Cover and cook rice until tender, about 15 minutes. Fluff the rice with a spoon, transfer to a large mixing bowl, and then cool to room temperature. When the rice is cooled, add the remaining ingredients and toss ...
From thriftyfoods.com


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