So now that Autumn has arrived, I thought I’d be done with salads. But no. I’m not.
However, the curry spices in this salad give it quite a bit of warmth, so I’ll call this a “transitional” salad. Slowly easing my way into the cooler weather.
I like to use curly parsley in this salad because it’s more “sturdy” than Italian parsley, which is more fragile and tends to break down faster under the influence of the lemon juice.
This is another one of my “fast and easy” recipes. I used the food processor to pulse the parsley for a quick chop. Cutting up the grape tomatoes takes the most time, but still less than 5 minutes. It’s really tasty and healthy, so I hope you’ll give it a try. If you do, please let me know what you think!
Ingredients (serves about 8)
3 14-ounce cans brown lentils (rinsed and drained)
1 large bunch of curly parsley (pulsed in the food processor – about 2 1/2 – 3 cups)
1 pint cherry or grape tomatoes (diced)
1 medium red onion (small dice)
1/4 cup extra virgin olive oil
1/3 cup fresh lemon juice
1 teaspoon garlic powder
1 teaspoon ginger powder
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1 1/2 teaspoons sea salt
- Place all of the dressing ingredients in the bottom of a large mixing bowl and whisk with a fork until fully combined.
- Add the lentils and gently mix with a spatula until dressing is evenly distributed.
- Add the remaining ingredients and gently toss until well combined.
- Serve chilled or at room temperature.