This Curried Lentil Salad is a wholesome, flavor-packed dish that balances comfort and nourishment in every bite.
Protein-rich lentils pair with roasted cauliflower, vibrant spinach, and creamy paneer for a hearty vegetarian meal.
Infused with warming spices, zesty lime, and fresh herbs, it’s a fiber-dense, low-carb option that fuels your body while satisfying your taste buds.
Perfect for quick lunches, weeknight dinners, or make-ahead meal prep.
Curried Lentil Salad
Equipment
- 2 Baking sheets (lined with parchment paper)
- 1 large mixing bowl
- 1 Food processor or blender (for dressing)
- 1 Sharp Knife
- 1 Cutting board
- Measuring Spoons & Cups
Ingredients
- 2 ½ cups cooked French green lentils
- 2 tablespoons fresh lemon juice
- 2 cloves garlic minced
- ½ tablespoon fresh ginger grated
- 1 teaspoon ground cumin
- 1 teaspoon ground cardamom
- ½ teaspoon sea salt heaping
- 1 –2 serrano chiles blended into dressing
- 8 ounces paneer cheese cubed (or tofu for vegan option)
- 1 small cauliflower cut into florets
- 2 –3 tablespoons extra-virgin olive oil for drizzling
- ¼ teaspoon ground turmeric
- 4 cups fresh spinach finely chopped
- Freshly ground black pepper to taste
- Cilantro Lime Dressing prepared separately, with serrano blended in
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) and allow it to heat fully while you prepare the rest of the ingredients. Line two baking sheets with parchment paper to prevent sticking and make cleanup easier. Having everything ready before roasting ensures the process goes smoothly.
- Build the Spice Base: In a large mixing bowl, whisk together the lemon juice, minced garlic, grated ginger, cumin, cardamom, sea salt, and several twists of freshly ground black pepper. This mixture will act as the flavor base, infusing the lentils with brightness from the lemon, warmth from the spices, and just enough depth to balance the fresh vegetables.
- Season the Lentils: Add the cooked French green lentils into the spiced lemon mixture. Stir slowly but thoroughly until every lentil is coated. The lentils should soak up the dressing, turning fragrant and flavorful. This step ensures the salad has layers of taste running through every bite rather than just sitting on top.
- Prepare the Cilantro Lime Dressing: Place all the cilantro lime dressing ingredients into a food processor or blender, adding one or two serrano chiles depending on your spice preference. Blend until smooth and vibrant green. Pour about one-third of the dressing into the lentil mixture and toss again, allowing the lentils to absorb both freshness and heat. Reserve the rest of the dressing for topping later.
- Roast the Paneer and Cauliflower: Spread the cubed paneer evenly across one prepared baking sheet, drizzle lightly with olive oil, and season with salt and pepper. On the second baking sheet, arrange the cauliflower florets in a single layer, drizzle generously with olive oil, and season with salt and pepper. Place both trays into the oven. Roast the paneer for about 15 minutes until golden around the edges. Roast the cauliflower for 20 to 25 minutes, turning halfway through, until crisp on the outside and tender inside.
- Add Golden Turmeric Flavor: Once the cauliflower is out of the oven, sprinkle it immediately with ground turmeric. Toss gently while it’s still hot so the turmeric coats each floret, giving them a warm golden color and earthy flavor that enhances the salad beautifully.
- Mix in the Fresh Spinach: Stir the finely chopped spinach into the lentil base. The slight warmth of the lentils will soften the spinach just enough to make it tender, while still keeping its bright green color and fresh taste. This adds both nutrients and texture to the salad.
- Assemble the Salad: Arrange the roasted turmeric cauliflower and golden paneer cubes on top of the lentil and spinach mixture. Drizzle with some of the reserved cilantro lime dressing. For the best experience, serve the remaining dressing on the side so each person can adjust the flavor to their preference.
- Finish and Serve: Top the salad with a final grind of black pepper and, if you like, a light drizzle of olive oil for extra richness. Serve warm, at room temperature, or chilled — it’s versatile enough for any occasion. The salad makes a satisfying main dish on its own or a hearty side for larger meals.
Notes
- Swap paneer for baked tofu to make this dish vegan while keeping it protein-rich.
- Use French green lentils (Puy lentils) for the best texture, as they hold their shape better than red or brown lentils.
- Roast the cauliflower until crispy at the edges for extra flavor and crunch.
- Adjust spice levels by using more or fewer serrano chiles in the dressing.
- This recipe is versatile — enjoy it warm, chilled, or at room temperature.
- Add extra herbs like mint or parsley for a fresh twist.
- Make the salad a complete meal by serving it with warm naan or flatbread.
- For best results, prepare the dressing just before serving to keep it fresh and zesty.
Chef’s Secrets for Perfect Results
The key to making this salad shine lies in balance — both in flavor and texture.
Always season the lentils while they are still warm; this allows them to absorb the spices and lemon juice more effectively.
When roasting paneer and cauliflower, spread them out in a single layer to avoid steaming and ensure golden, caramelized edges.
Don’t be afraid to taste as you go — adjusting salt, lemon, or spice levels will help you create a dish perfectly suited to your palate.
Finally, finish with plenty of fresh herbs and dressing for a lively, restaurant-quality flavor.
Serving Suggestions for Every Occasion
This curried lentil salad is hearty enough to be served as a main dish, but it also works wonderfully as a side.
Pair it with warm naan, roti, or flatbread for a comforting lunch or dinner. For a lighter option, serve it alongside a crisp cucumber salad or fresh vegetable slaw.
If you’re entertaining, present it in a large serving bowl topped with extra herbs and a drizzle of cilantro lime dressing — it looks stunning on the table and makes an impressive vegetarian centerpiece.
Storage Tips for Freshness and Flavor
To store, keep the lentil and spinach mixture in an airtight container in the refrigerator for up to 3 days.
Store the roasted cauliflower and paneer separately in their own containers to maintain texture.
The cilantro lime dressing can be refrigerated for 3 to 4 days, but give it a good stir or shake before using.
For meal prep, assemble portions just before eating to keep the salad vibrant and prevent the spinach from wilting.
If serving leftovers, enjoy them chilled or bring the salad to room temperature for the best flavor.
Frequently Asked Questions
1. Can I make this recipe vegan?
Yes! Simply swap paneer for baked tofu. The tofu will still give you a protein boost while keeping the texture hearty and satisfying.
2. What type of lentils should I use?
French green lentils (also called Puy lentils) are ideal because they hold their shape well after cooking. Regular green or brown lentils can work, but avoid red lentils, as they tend to become mushy.
3. How spicy is this salad?
The spice level depends on how many serrano chiles you add to the dressing. Use one chile for mild heat, two for medium spice, or leave them out entirely if you prefer a milder version.
4. Can I prepare this salad ahead of time?
Yes. You can cook the lentils and roast the cauliflower and paneer in advance. Store them separately and assemble with the spinach and dressing just before serving for the freshest taste and texture.
5. What can I serve this salad with?
This salad pairs well with warm naan, rice, or even quinoa for a complete meal. It also complements grilled vegetables or roasted meats if you want to serve it as a side dish.
