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!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

In a large mixing bowl, combine the cooked lentils, shredded carrot, diced red bell pepper, chopped cilantro, and sliced green onions.

Step 5

Pour the curry dressing over the lentil mixture and gently toss until well coated.

Step 6

Add the roasted cashews and baby spinach to the salad, and lightly toss again to incorporate all the ingredients.

Step 7

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

Serving size	(1486.6g)

Amount per serving	% Daily Value*
Calories	1440.0

Total Fat 90.1g	0%
Saturated Fat 15.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 4552.6mg	0%
Total Carbohydrate 125.0g	0%
Dietary Fiber 29.4g	0%
Total Sugars 40.5g
Protein 48.3g	0%

Vitamin D 0IU	0%
Calcium 272.2mg	0%
Iron 25.1mg	0%
Potassium 2379.1mg	0%

*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.

Source of Calories

Fat: 53.9%

Protein: 12.8%

Carbs: 33.2%