Curried Lentil and Cashew Salad

"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."
 
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Ready In:
1hr 5mins
Ingredients:
12
Serves:
6
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ingredients

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directions

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

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Reviews

  1. 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!
     
  2. 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.
     
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Tweaks

  1. 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.
     

RECIPE SUBMITTED BY

I am a working artist with a continuing culinary practice in special recipe design- I like to make jams and jellies, salsa and pasta sauce from locally sourced or personally grown produce. At the local farmer's market my friend and I sell muffins we make and also seeds from Seed Savers Exchange, which takes seriously the preservation and protection of heirloom varieties from around the world. I have self-published a children's book I illustrated and am working on a followup book with the author that continues the story of "Sophie, Circus Mouse", the first title. The illustration above is one I created for a local orchard's street sign.
 
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