Curried Lentil Salad
A hearty and nourishing salad made with protein-rich lentils, roasted cauliflower, and golden paneer tossed in a fragrant spice blend. Finished with a zesty cilantro lime dressing, this vegetarian dish is both satisfying and refreshing — perfect for everyday meals or make-ahead lunches.
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.
