Curried Lentil and Cashew Salad
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1⁄2 lb cooked lentils (dark green preferred)
- 1⁄2 cup chopped red bell pepper
- 1⁄2 cup chopped celery
- 1⁄3 cup currants
- 1⁄3 cup diced red onion
- 1⁄2 cup chopped roasted and salted cashews
- 1⁄4 cup olive oil
- 1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar
- 1⁄3 cup lemon juice
- 2 tablespoons prepared mustard
- 1 tablespoon curry powder
- salt and pepper
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
-
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!
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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.
Tweaks
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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
Karyl Lee
United States
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.