Description
This Curried Lentil Salad is a flavorful and hearty vegetarian dish perfect for lunch or as a side. Featuring cooked French green lentils tossed with aromatic spices and fresh lemon juice, combined with roasted paneer cheese and turmeric-spiced cauliflower florets, and finished with a vibrant cilantro lime dressing blended with serrano chiles. The addition of fresh spinach adds a leafy crunch, making this salad both nutritious and delicious.
Ingredients
Main Salad
- 2 1/2 cups cooked French green lentils
- 2 tablespoons lemon juice
- 2 garlic cloves, minced
- ½ tablespoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground cardamom
- Heaping ½ teaspoon sea salt
- Freshly ground black pepper, several grinds
- 4 cups spinach, finely chopped
Roasted Vegetables and Cheese
- 8 ounces paneer cheese, cubed
- Florets from 1 small cauliflower
- Extra-virgin olive oil, for drizzling
- ¼ teaspoon ground turmeric
Cilantro Lime Dressing
- 1 to 2 serrano chiles (to blend with dressing)
- Ingredients for dressing (not specified, but typically include cilantro, lime juice, olive oil, salt, and possibly garlic)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper to prepare for roasting the paneer and cauliflower.
- Mix Lentil Seasoning: In a large bowl, combine lemon juice, minced garlic, grated fresh ginger, ground cumin, ground cardamom, sea salt, and several grinds of freshly ground black pepper. Add the cooked French green lentils to this mixture and stir well to evenly coat the lentils with the spices and lemon.
- Make Cilantro Lime Dressing: Prepare the cilantro lime dressing by blending cilantro, lime juice, olive oil, salt, and the serrano chiles together using a food processor or blender. Once ready, stir about one third of the dressing into the lentil mixture to infuse it with fresh and spicy flavors.
- Roast Paneer and Cauliflower: Spread the cubed paneer evenly on one baking sheet and the cauliflower florets on the other. Drizzle both with extra-virgin olive oil, sprinkle with a pinch of salt and several grinds of black pepper. Roast the paneer for 15 minutes until golden, and roast the cauliflower for 20 to 25 minutes until tender and slightly browned. After removing the cauliflower from the oven, toss it with ground turmeric for added color and flavor.
- Combine Salad Components: Add the finely chopped spinach to the lentil mixture and toss everything together until well combined. Then gently top the lentils and spinach with the roasted cauliflower and paneer cubes.
- Serve With Dressing: Drizzle more of the cilantro lime dressing over the assembled salad and serve the remaining dressing on the side for extra flavor as desired.
Notes
- Paneer can be substituted with halloumi or firm tofu for different tastes or dietary preferences.
- Adjust serrano chile quantity in the dressing based on your heat preference.
- French green lentils hold their shape well; avoid overcooking them during initial preparation.
- This dish can be served warm or chilled depending on preference.
- To make the dish vegan, substitute paneer with tofu and ensure the dressing ingredients are vegan-friendly.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Indian-inspired
