Description
20 minute Curry Red Lentil Salad is full of big flavor - chewy lentils, sweet plump raisins, bright salty capers and a healthy sweet curry dressing.
Ingredients
Scale
For the salad:
- 2 cups split red lentils
- 3 cups water
- 1/4 cup chopped sweet onion
- 2 tablespoons apple cider vinegar
- 1/3 cup raisins
- 1/4 cup capers
For the dressing:
- 1/2 cup orange juice (preferably freshly squeezed)
- 1/4 cup avocado oil
- 1 tablespoon honey
- 1 1/2 teaspoons Dijon mustard
- 1 tablespoon curry powder
- 1 teaspoon cardamom
- 1 teaspoon salt
Instructions
- Add the water to a medium pot and bring it to a simmer.
- While the water is heating add the chopped onion and apple cider vinegar to a small bowl. Toss and set aside. The vinegar will take the "bite" out of the raw onion.
- Once the water is ready, add in the lentils and simmer until they are tender, about 5 minutes. Add in the raisins and simmer for 1 more minute. Drain the lentils and raisins, making sure to drain off as much water as possible, and place them in a bowl.
- Whisk together the dressing ingredients. Add in the onions with the vinegar they soaked in. Pour this over the salad. Add in the capers and toss well. Serve warm, room temperature, or cold straight from the fridge. Leftovers will keep for 3-5 days in the fridge.
Nutrition
- Serving Size: 1/6th recipe
- Calories: 292
- Sugar: 11g
- Sodium: 578mg
- Fat: 2g
- Saturated Fat: 0g
- Carbohydrates: 52g
- Fiber: 21g
- Protein: 17g
