Curried Lentil Sprout Salad Food
SPROUTED LENTIL SALAD
A deliciously mildly spicy ethnic-inspired salad that's very healthy as well. A nice crunchy twist on UNsprouted lentil salads.
Provided by Sandi
Categories Salad Beans Lentil Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 14
Steps:
- In a medium bowl, combine the lentil sprouts, cucumber, tomato, green onions, cilantro and radishes. Toss lightly.
- In a smaller bowl, whisk together the olive oil, lemon juice, white wine vinegar, oregano, garlic powder, curry powder, mustard, salt and pepper. Drizzle the dressing over the salad, and toss lightly to coat. Chill for 20 to 30 minutes to allow the flavors to blend before serving.
Nutrition Facts : Calories 46 calories, Carbohydrate 6.5 g, Fat 2 g, Fiber 1.5 g, Protein 2.2 g, SaturatedFat 0.3 g, Sodium 7.3 mg, Sugar 0.8 g
CURRIED LENTIL SALAD
Tasty, quick, economical, healthy, and vegetarian; who could ask for more? You may wish to refrigerate before serving.
Provided by Cynthia Phillips
Categories Salad Curry Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- Toss corn, lentils, carrots, olive oil, curry powder, and salt in a bowl.
Nutrition Facts : Calories 183.8 calories, Carbohydrate 25.3 g, Fat 7.6 g, Fiber 7.1 g, Protein 6.5 g, SaturatedFat 1.1 g, Sodium 504.6 mg, Sugar 4.4 g
FRUITY CURRIED LENTIL SALAD
This recipe is very good. Serve warm for a main dish or cold for a side dish. In place of quinoa, you can also use the same amount of brown rice or bulghur wheat.
Provided by Candi Waldrop Morgan
Categories Salad Grains Quinoa Salad Recipes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Pour the pineapple juice into a measuring pitcher, and add enough water to make 2 cups. Set the pineapple chunks aside. Pour the pineapple juice into a saucepan, and stir in the quinoa and lentils. Season with salt, black pepper, and curry powder. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lentils and quinoa have absorbed the water, about 30 minutes. Stir in the coconut, and simmer for 5 minutes more.
- Stir in the pineapple chunks, pecans, and onion; cook briefly to reheat. Sprinkle with cilantro to serve.
Nutrition Facts : Calories 327.9 calories, Carbohydrate 42.1 g, Fat 14.1 g, Fiber 12.3 g, Protein 11.1 g, SaturatedFat 7.3 g, Sodium 8.6 mg, Sugar 10.2 g
CURRIED RED LENTIL SALAD
I found this recipe online and noticed there was nothing else like it on Recipezarr. I really enjoyed it. Add cooked chicken, pork, or lamb meat to it to make a nice summer meal.
Provided by FlamingoSushi
Categories Lentil
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In large bowl, whisk together all ingredients for dressing. Set aside.
- Wash lentils. Cook in boiling water 5-6 minutes or until just tender. Rinse and drain well.
- Add capers, currants and onions to lentils.
- Combine with dressing and let marinate at least 2 hours in the refrigerator before serving.
- Enjoy!
Nutrition Facts : Calories 462.6, Fat 21.4, SaturatedFat 2.8, Sodium 594.4, Carbohydrate 54.4, Fiber 19.4, Sugar 17.8, Protein 15.9
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LENTIL SALAD - SPROUTED MOONG BEAN SALAD - THE CURRY …
From greatcurryrecipes.net
Cuisine IndianCategory Side or MainServings 4Total Time 17 mins
- Check the sprouted moong for any lentils that did not sprout and remove them. Rinse the sprouts in a colander. Let the water drain. Bring a saucepan of water to a boil and simmer the sprouted moong for about 5 minutes. This is optional. The sprouts can be eaten raw but they can be too bitter for some people. The cooking takes the bitterness away.
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- Pour this flavoured oil into a mixing bowl and whisk in the minced garlic, lemon juice and ground cumin. Taste this dressing and season with salt and freshly ground black pepper to taste.
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5/5 (1)Servings 4Cuisine AmericanCategory Dinner
- Wash and chop potatoes into bite sized pieces. Add to a bowl with 1 tsp curry powder, 1 ½ tsp oil, a dash of cayenne and a few generous twists of salt and pepper. Stir to coat evenly. Add potatoes to the baking tray and bake for 20 minutes.
- In the meantime, chop the cauliflower and slice the onion. Add to a bowl with 1 ½ tsp curry powder, 3 tsp oil, cinnamon and a few generous twists of salt and pepper. Stir to coat evenly.
- After 20 minutes, remove the tray from the oven and flip potatoes. Add the cauliflower and onion and bake for an additional 20-25 minutes, until browned.
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