I love mixing curry into salads and all the ingredients that come along with it. The mixture of spices plus the sweetness of raw and flavourful raisins and almonds are, for myself, one of my most favourite combinations when it comes to homemade salads.
This recipe is 100% gluten, dairy, peanut, grain and sugar free, plus it’s vegan and protein-packed that can be served hot or cold. I love how much fibre it has and at the same time, it leaves me full every time.
Preparation Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: 30 minutes
1 teaspoon virgin olive oil
1 white onion, finely chopped
1 teaspoon ground turmeric
1 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2/3 cup uncooked tricolour quinoa
1/3 cup green lentils
1/3 cup raw almond, sliced
1/3 cup dried raisins
1/4 cup fresh lemon juice
400 grams romaine lettuce (optional)
- In a medium pot, sauté the oil over moderate heat. Add the white onion and continue until light brown.
- Add in the turmeric, curry, pepper and salt and sauté for about 2-3 minutes.
- Add the uncooked quinoa and lentils and stir well until combined. Pour in water (about 2 cups) and bring to a boil. Cover the pot, mix as needed. (I added water from time to time until the quinoa and lentils were cooked)
- Once both quinoa and lentils are cooked (water has been absorbed), turn the burner off.
- Mix the raisins, almonds and lime juice. Taste and adjust as needed.
- Let it cool. Served hot or cold.
- Add in 100 grams lettuce to a bowl of one serving.
Store the salad in an airtight container for about three to five days. Note that before storing, make sure that the salad has already cooled.
If you want the salad served warm, carefully heat the salad into the microwave and then add in the lettuce on the side.
That’s it! Oh wait, bonus item – I’ve included a list of the nutritional information below in case you’re curious.
Let me know how you find this recipe by commenting below.
Love and Light,
Nutritional Information (per serving)
Fat: 8.7 g
Cholesterol: 0 mg
Sodium: 313 mg
Potassium: 355.7 mg
Carbohydrates: 60.9 g
Fibre: 12.5 g
Sugar: 19.3 g
Protein: 10.2 g
Vitamin A: 74.1%
Vitamin C: 16.2%
*Nutritional serving is based on the ingredients used in this recipe. If you wish to know what the ingredients’ brands, please reach out to me.
3 thoughts on “Sweet and Spicy Curry Lentil Salad”
This looks delicious!!
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It is! You should try it and then let me know if there’s something that should be tweaked 🙂
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