Curried Lentil and Cashew Salad
Brighten up your table with this vibrant Curried Lentil and Cashew Salad, a wholesome and flavor-packed dish that’s as nourishing as it is delicious. This gluten-free recipe combines tender green or brown lentils with crunchy roasted cashews, shredded carrots, and sweet red bell peppers, all tossed in a fragrant curry-infused dressing with a tangy kick of lemon juice and a touch of honey or maple syrup for a vegan-friendly option. Fresh cilantro, green onions, and baby spinach add a burst of freshness, while optional red chili flakes lend a subtle heat. Perfect as a hearty main or a stunning side, this salad is ideal for meal prep or serving at room temperature for a quick, healthy meal with a bold twist. Whether you're a fan of curries or just love wholesome, colorful salads, this dish is sure to be a crowd-pleaser!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 cup green or brown lentils
- 3 cups water
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon curry powder
- 1 tablespoon honey (or maple syrup for vegan option)
- 2 tablespoons lemon juice
- 1 cup cashews, roasted and unsalted
- 1 medium carrot, shredded
- 1 medium red bell pepper, diced
- 0.25 cup fresh cilantro, chopped
- 2 stalks green onion, sliced
- 2 cups baby spinach
- 0.25 teaspoon black pepper
- 0.25 teaspoon red chili flakes (optional)
Instructions
Rinse the lentils under cold water to remove debris. In a medium-sized pot, combine the lentils, water, and salt. Bring to a gentle boil over medium heat, then reduce the heat to low and simmer for 20-25 minutes until the lentils are tender but not mushy. Drain any excess water and allow the lentils to cool slightly.
In a small bowl, whisk together olive oil, curry powder, honey (or maple syrup), lemon juice, black pepper, and red chili flakes (if using) to create the curry dressing.
Toast the cashews in a dry skillet over medium heat, stirring occasionally, until they are golden and fragrant, about 4-5 minutes. Remove from heat and set aside.
In a large mixing bowl, combine the cooked lentils, shredded carrot, diced red bell pepper, chopped cilantro, and sliced green onions.
Pour the curry dressing over the lentil mixture and gently toss until well coated.
Add the roasted cashews and baby spinach to the salad, and lightly toss again to incorporate all the ingredients.
Serve the salad immediately at room temperature or refrigerate for about 20 minutes to allow the flavors to meld. Enjoy as a main dish or a side to complement your meal.
Nutrition Facts
Calories |
354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 29% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1033 mg | 45% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 10.0 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 605 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
