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Curried Sprouted Lentil Salad

Warm, flavourful and nutritious.

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. 

how To make sprouted lentil salad

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!

Ingredient tips and substitutions

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. 

recipe notes

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!

Print Pin
5 from 2 votes

Curried Sprouted Lentil Salad

Warm, fragrant and nutritious.
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 4

What You'll Need:

  • 1 cup Second Spring Organic Sprouted Lentil Trio (dry)
  • 2 heaping cups chopped (bite size) red potatoes about 5-7 small potatoes
  • 2 heaping cups chopped cauliflower about half a large head
  • ½ large onion, thickly sliced
  • 4 large handfuls baby spinach
  • 2 ½ tsp mild yellow curry powder divided
  • 4 ½ tsp oil divided
  • ¼ tsp cinnamon
  • dash cayenne pepper
  • salt & pepper


  • 3 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tsp mild yellow curry powder
  • 1 clove garlic, finely minced
  • ½ tbsp fresh ginger, finely minced
  • 1 tbsp honey
  • ¼ cup fresh cilantro leaves
  • salt & pepper

How To Make It:

  • Preheat the oven to 425°F. Line a baking tray with parchment paper or a baking mat.
  • Wash and chop potatoes into bite sized pieces. Add to a bowl with 1 tsp curry powder, 1 ½ tsp oil, a dash of cayenne and a few generous twists of salt and pepper. Stir to coat evenly. Add potatoes to the baking tray and bake for 20 minutes.
  • In the meantime, chop the cauliflower and slice the onion. Add to a bowl with 1 ½ tsp curry powder, 3 tsp oil, cinnamon and a few generous twists of salt and pepper. Stir to coat evenly.
  • After 20 minutes, remove the tray from the oven and flip potatoes. Add the cauliflower and onion and bake for an additional 20-25 minutes, until browned.
  • Cook the Sprouted Lentil Trio according to package directions.
  • Add dressing ingredients to a food processor or blender and blend until well combined (cilantro leaves should be in very small pieces).
  • To assemble, add a large handful of spinach to 4 bowls, then top with lentils, roasted vegetables and dressing. Serve warm. Optional: garnish with additional cilantro leaves and a lime wedge.
Have you made this recipe? Tag @secondspringfoods on Instagram!

4 thoughts on “Curried Sprouted Lentil Salad

  1. 5 stars
    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!

    1. 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!

  2. 5 stars
    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.

    1. So glad you liked the recipe Patricia! We’ll have to try it with sweet potato next time 🙂

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