Description
This curried lentil salad is a flavorful and nutritious vegetarian dish featuring tender French green lentils tossed with a fragrant blend of spices and fresh lemon juice. Roasted paneer cheese and turmeric-spiced cauliflower add texture and richness, complemented by a zesty cilantro lime dressing with serrano chiles for a mild kick. Perfect as a hearty lunch or side, this vibrant salad is easy to prepare and offers a delightful combination of savory and tangy flavors.
Ingredients
Lentil Salad
- 2 1/2 cups cooked French green lentils
- 2 tablespoons lemon juice
- 2 garlic cloves, minced
- ½ tablespoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground cardamom
- Heaping ½ teaspoon sea salt
- Freshly ground black pepper, several grinds
- 4 cups spinach, finely chopped
Cilantro Lime Dressing
- 1 to 2 serrano chiles (to blend with the dressing)
- Additional cilantro lime dressing ingredients (typically cilantro, lime juice, olive oil, salt – not explicitly listed but implied)
Roasted Vegetables and Paneer
- 8 ounces paneer cheese, cubed
- Florets from 1 small cauliflower
- Extra-virgin olive oil, for drizzling
- ¼ teaspoon ground turmeric
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper to prepare for roasting the paneer and cauliflower.
- Prepare Lentil Mixture: In the bottom of a large bowl, combine lemon juice, minced garlic, grated fresh ginger, ground cumin, ground cardamom, sea salt, and freshly ground black pepper. Stir these ingredients well, then add the cooked French green lentils and mix thoroughly to coat the lentils with the spice mixture.
- Make Cilantro Lime Dressing: Prepare the cilantro lime dressing by blending the serrano chiles with cilantro, lime juice, olive oil, and salt in a food processor. Once blended, mix about one-third of the dressing into the lentil mixture.
- Roast Paneer and Cauliflower: Spread the cubed paneer evenly on one prepared baking sheet and the cauliflower florets on the other. Drizzle each with extra-virgin olive oil, sprinkle with pinches of salt and several grinds of black pepper. Roast the paneer for 15 minutes until lightly golden. Roast the cauliflower for 20 to 25 minutes until tender and caramelized.
- Season Cauliflower: Once roasted, immediately toss the cauliflower florets with ground turmeric to impart a warm, earthy flavor and vibrant color.
- Combine Salad: Add the finely chopped spinach to the lentil mixture and toss to combine. Top the lentil and spinach mixture with the roasted turmeric cauliflower and roasted paneer cubes.
- Serve: Drizzle additional cilantro lime dressing over the assembled salad, and serve the remaining dressing on the side for extra flavor as desired.
Notes
- Make this recipe vegan by using baked tofu in place of the paneer cheese.
- Using French green lentils is preferred for their firm texture, but other lentil varieties can be substituted.
- Adjust the number of serrano chiles in the dressing depending on your spice tolerance.
- Leftover dressing can be refrigerated and used with other salads or as a dip.
- This salad can be served warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Indian-inspired
