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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

Dressing

  • 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.