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This bold, warm Curried Sprouted Lentil Salad is perfect for a plant-based lunch or dinner! The sprouted lentil trio adds an impressive 9g of fibre, 11g of protein and 3.5mg of iron to each serving. Plus, sprouting aids in it’s taste, texture, digestibility and nutrient absorption. The hearty sprouted lentils are balanced by crispy curry roasted potatoes, cauliflower and onions, nutritious baby spinach, and a fresh and tangy cilantro lime vinaigrette. The wonderfully unexpected flavours and textures come together to create a balanced, satisfying and delicious meal.
The method for the salad is simple and requires no fancy equipment. Start by tossing the chopped potatoes in warm curry spices (don’t be shy with the salt and pepper here) and oil and roast. About halfway through you’ll add cauliflower and onions (with a dash of cinnamon to amp up those warm curry flavours) and roast until crispy and caramelized. Seriously, is there anything better than those crispy edges? Try to save some veggies for the salad and not eat them all straight from the pan! Side note: at this point, your house is going to start smelling amazingly Moroccan.
While the veggies are roasting, cook some sprouted lentil trio by simmering in water until tender, about 10 minutes. Whiz the dressing ingredients in a food processor or blender. The combination of lime, cilantro, garlic and ginger really bring out the curry flavour and give the salad some zip. Now it’s time to assemble, once the components are divided into four bowls, top with dressing and garnish with extra cilantro and a lime wedge. The garnish is optional, but it adds just that little bit of extra bright, fresh flavour to the dish to really take it over the top!
If you don’t have any yellow curry powder, you can mix your own from ingredients you probably already have in your spice cabinet, like this recipe from Minimalist Baker. For the red potatoes you can substitute white or even sweet potatoes. You can also use red, white or spanish onion. Cilantro may not be everyone’s cup of tea, so you can swap it for parsley, but it will alter the flavour. You can also use lemon instead instead lime in the dressing. If you would like to make the recipe vegan, substitute honey for another liquid sweetener of choice.
If storing leftovers, we recommend keeping the components in separate containers. Pop the veggies back in the oven at 425° for a few minutes to crisp them up again. Toss the lentils in a little bit of the dressing and warm them before assembling the salad. Eating it the next day actually deepens the curry flavour!
4 thoughts on “Curried Sprouted Lentil Salad”
This salad was fantastic. I used roasted indelicato squash instead of potatoes and cauliflower (that was all I had). The flavors are amazing, bought some leftovers to work today and cant wait till lunchtime!
Thank you for your wonderful comment Cara! So glad you enjoyed the recipe, we’ll have to try it with squash now, that sounds delicious!
So delicious! I substituted 2 sweet potatoes to add to the potatoes and I didn’t have cilantro so I substituted some fresh thyme and parsley. So good…love the dressing…can’t wait to make it again.
So glad you liked the recipe Patricia! We’ll have to try it with sweet potato next time 🙂