Best Curried Lentil Salad Recipes

CURRIED RED LENTIL KOHLRABI, AND COUSCOUS SALAD

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.

CURRIED LENTIL, WILD RICE AND ORZO SALAD

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.

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

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

Steps:

• In large pot of boiling salted water, cover & cook wild rice for 35 minutes or until tender. In 2nd pot cook lentils 25minutes until tender. In 3rd pot cook orzo 5 minutes until tender. Drain rice, lentils and orzo; transfer to a large bowl. Add currants & onion and set aside. Dressing: in small bowl, whisk together vinegar, mustard & spices; whisk in oil. Pour over rice mixture & toss gently. Let salad cool; cover and refrigerate for 4 hours. (Make-ahead & refrigerate for up to 2 days) To serve, sprinkle with almonds.

CURRIED LENTIL-SALMON SALAD

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.

CURRIED LENTIL, WILD RICE AND ORZO SALAD

Steps:

• In large pot of boiling salted water, cover and cook wild rice for 10 minutes.
• Add lentils; boil for 20 minutes. Add orzo; cook just until tender, about 5 minutes. Drain well and transfer to large bowl. Add currants and onion.
• Dressing: In small bowl, whisk together vinegar, cumin, mustard, sugar, salt, coriander, turmeric, paprika, nutmeg, cinnamon, cloves and cayenne; whisk in oil. Pour over rice mixture and toss gently.
• Let cool; cover and refrigerate until chilled, at least 4 hours. (Make-ahead: Refrigerate for up to 24 hours.) To serve, sprinkle salad with almonds.

CURRIED LENTIL SALAD

Steps:

• Toss corn, lentils, carrots, olive oil, curry powder, and salt in a bowl.

CURRIED RED LENTIL SALAD

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!

CURRIED RED LENTIL SALAD

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.

FRUITY CURRIED LENTIL SALAD

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.

CURRIED LENTIL AND CASHEW SALAD

Steps:

• Mix the dressing ingredients together and soak the currants in the dressing.
• Put the lentils into a 3 quart pot, cover with water and bring to a boil.
• Cook until tender; While the lentils cook,cut all the vegetables as indicated, set aside to add to the lentils.
• Drain the lentils.
• Place the drained lentils into large bowl.
• Add the vegetables and stir well.
• Add the dressing and currants to the other mixture and stir well.
• Add the cashews.
• Let stand briefly and eat warm, or chill to eat the next day.

CURRIED LENTIL CABBAGE SALAD

Steps:

• Mix cabbage, lentils, onion, and peppers in a serving bowl.
• Blend garlic, lemon juice, curry, olive oil, and salt for dressing.
• Stir the dressing in with the chopped vegetables.

LENTIL SALAD W/CURRIED MANGO YOGURT DRESSING

Steps:

• In a saucepan, combine lentils, white onions, garlic, and water. Cover, bring to boil, then reduce heat and simmer 30-40 minutes until lentils are tender but not mushy.
• Meanwhile, combine bell peppers, celery, and red onions in nonreactive bowl. When lentils are cooked, drain and add them while hot to the bowl. Stir and set aside at room temperature for 15 minutes.
• In a separate bowl, combine all of the yogurt dressing ingredients. Stir the dressing into the lentils and serve.

CURRIED LENTIL SALAD

Steps:

• Bring water to boil in large pot over high heat. Add lentils; cook 2 minutes. Turn off heat; let stand 5 minutes (lentils will be just tender but still firm to bite). Drain; rinse under cold running water until lentils are completely cool. Drain well. Mix onions, currants, parsley, and capers in large bowl. Mix in lentils. Puree vinegar and next 12 ingredients in blender until smooth. With blender running, gradually add oil; blend well. Pour dressing over lentil mixture; toss to combine. Season with salt and pepper. Cover and refrigerate at least 30 minutes and up to 4 hours. Divide spinach among plates. Top with lentil salad and serve. *Available at Indian markets, natural foods stores, and some supermarkets. If unavailable, use green lentils and cook about 30 minutes.

CURRIED PINK LENTIL SALAD

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.

CURRIED CHICKEN & LENTIL SALAD - 2.5-QT PRESSURE COOKER

Steps:

• In a 2.5-quart Pressure Frypan or larger pressure cooker, heat vegetable oil over high heat.
• Pat chicken dry and add chicken and cook until browned on both sides.
• Add lentils, water and curry powder. Bring to a boil, stirring occasionally.
• Close lid and bring pressure to 1st red ring over high heat. Adjust heat to stabilize pressure at 1st red ring. Cook for 8 minutes.
• Remove from heat and use Natural Release Method.
• Remove chicken. When cool enough to handle, carve meat off the bone and cut chicken into bite-size pieces.
• Let lentils and chicken pieces cool completely.
• Mix lentils and chicken with grapes, cashews and celery.
• Mix yogurt and curry powder until well blended.
• Serve salad on a bed of lettuce. Pass dressing separately.