Curried Lentil Salad
Ingredients
-
2 ½
cups
cooked French green lentils
-
2
tablespoons
lemon juice
-
2
cloves
garlic
-
½
tablespoon
grated fresh ginger
-
1
teaspoon
ground cumin
-
1
teaspoon
ground cardamom
-
heaping ½
teaspoon
sea salt
-
1 to 2
pieces
serrano chiles
-
8
ounces
paneer cheese
-
1
small head
cauliflower
-
¼
teaspoon
ground turmeric
-
4
cups
spinach
-
to taste
none
freshly ground black pepper
-
to drizzle
none
extra-virgin olive oil
Instructions
- Preheat the oven to 425°F and prepare baking sheets.
- Combine lemon juice, garlic, ginger, cumin, cardamom, salt, and pepper in a bowl.
- Add cooked lentils to the mixture and stir.
- Prepare the Cilantro Lime Dressing, adding serrano chiles to the food processor.
- Mix ⅓ of the dressing into the lentils.
- Place paneer on one baking sheet and cauliflower on another, seasoning both with olive oil, salt, and pepper.
- Roast paneer for 15 minutes and cauliflower for 20 to 25 minutes, tossing cauliflower with turmeric after roasting.
- Add chopped spinach to lentils and toss.
- Top lentil mixture with roasted paneer and cauliflower, then drizzle with remaining dressing before serving.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
15g
Sodium
300mg
Cholesterol
30mg
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