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Lentil Salad with Curry Lemon Dressing

  • Author: Michelle Burns
  • Total Time: 45 minutes
  • Yield: 4 servings 1x




  • 1 Tbs curry powder
  • 1/4 cup olive oil (or we substitute Lemon Garlic flavored olive oil)
  • 1/4 cup lemon juice
  • 1 clove garlic, minced
  • 1/4 tsp salt or to taste
  • 1/8 tsp black pepper or to taste


  • 2 cups cooked lentils
  • 2-3 small Persian cucumbers, cut into bite-size pieces
  • 2 small tomatoes, cut into bite-size pieces (to keep the salad from becoming watery, remove the seeds)
  • 1/4 cup carrot, cut into bite-size pieces
  • 1/2 cup radishes, cut into bite-size pieces
  • 1/4 cup cilantro, chopped
  • 1/4 cup mint, chopped
  • 2 Tbs red onion, finely diced
  • 2 cups green cabbage, thinly sliced



  • Cook lentils per package directions to make 2 cups cooked
  • Remove lentils from heat and drain if liquid remains.
  • Take 1/3 of the dressing mix and pour over lentils.
  • Stir to coat well and set aside.


  • Mix all ingredients together and whisk until fully blended and emulsified.


  • Place all the vegetables except the tomato and the cabbage into a salad bowl.
  • Add the lentils and 1/3 of the dressing.
  • Mix thoroughly so the dressing coats the vegetables.
  • To serve: Place 1/2 cup of the cabbage in the bottom of a bowl or on a plate.
  • Add the tomatoes to the vegetable mixture and gently mix.
  • Scoop 1/4 of the salad mixture onto the cabbage.
  • Top with 1 Tbs remaining dressing for each bowl.


Source:  Prajakta Sukhatme

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes


  • Calories: 275
  • Fat: 14 g
  • Carbohydrates: 29 g
  • Protein: 11 g
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