Curried Lentil Salad with Fresh Herbs, Crunchy
Curried Lentil Salad is hearty, healthy, and full of bold flavor.Tender lentils are seasoned with warm curry spices.Fresh vegetables add crunch and brightness.A lemon dressing keeps it light and refreshing.Perfect for meal prep, potlucks, or light dinners.Nutritious, satisfying, and naturally vegetarian.
Ingredients
- 1 cup dried green or brown lentils
- 3 cups water
- 1 teaspoon salt (divided)
- 1 teaspoon curry powder
- ½ teaspoon ground cumin
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- ½ cup red bell pepper, diced
- ½ cup cucumber, diced
- ¼ cup red onion, finely chopped
- 2 tablespoons fresh parsley or cilantro, chopped
Instructions
- Rinse lentils under cold water.
- In a pot, combine lentils and water; bring to a boil.
- Reduce heat and simmer for 20–25 minutes until tender but not mushy.
- Drain excess water and allow lentils to cool.
- In a large bowl, mix curry powder, cumin, turmeric, remaining salt, and black pepper.
- Whisk in olive oil, lemon juice, and honey/maple syrup.
- Add cooled lentils to the bowl and toss to coat evenly.
- Adjust seasoning if needed.
- Chill for 30 minutes before serving for best flavor.
Notes
- Do not overcook lentils—they should hold their shape.
- Cooling lentils prevents soggy texture.
- Adjust spice level to preference.
- Fresh herbs brighten the dish significantly.
- Use good-quality curry powder for best results.
- Store in an airtight container up to 4 days.
- Flavors deepen after chilling.
- Suitable for vegetarian and vegan diets.