Curried Lentil and Cashew Salad

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

This slightly exotic lentil salad can be made many ways, curried is just the one I like best. The cook time is for the lentils, they must be done to your preference. The vegetables are meant to be raw.

Ingredients Nutrition


  1. Mix the dressing ingredients together and soak the currants in the dressing.
  2. Put the lentils into a 3 quart pot, cover with water and bring to a boil.
  3. Cook until tender; While the lentils cook,cut all the vegetables as indicated, set aside to add to the lentils.
  4. Drain the lentils.
  5. Place the drained lentils into large bowl.
  6. Add the vegetables and stir well.
  7. Add the dressing and currants to the other mixture and stir well.
  8. Add the cashews.
  9. Let stand briefly and eat warm, or chill to eat the next day.


Most Helpful

The flavors in this are really good. I found, however, with a full pound of lentils, I needed to double the amounts of vegetables and dressing so they didn't get lost. I probably tripled the amount of currants because the little bursts of sweetness tasted so good! I advise watching your lentils closely while they cook - I think I overcooked mine and they were pretty mushy when I mixed everything together, which of course only affected the presentation and not the taste. Thanks!

pattikay in L.A. January 28, 2007

It isn't really clear what the directions are for cooking the vegetables. I put the celery, and carrots (I added these to the recipe) in with the lentils and I sauted the onion with some minced garlic. The spice was nice and mild, but I felt like it could have used a little something else (maybe a little cinnamon?) I used raisins instead of currants. I just love the raisins in it. Thanks for sharing Karyl Lee.

tara portee December 14, 2003

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