Curried Lentil Sprout Salad Food

SPROUTED LENTIL SALAD

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.

CURRIED LENTIL AND CASHEW SALAD

Steps:

• 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.

INDIAN SPROUTED LENTIL SALAD

Steps:

• Carefully rinse the sprouted lentils in a colander.
• Add the chopped vegetables to the bowl and lightly toss them with the sprouted lentils.
• In a small bowl, whisk together the remaining ingredients.
• Drizzle the dressing over the vegetable mixture and toss gently again.
• Allow the flavors to blend for 20 to 30 minutes before serving.

FRUITY CURRIED LENTIL SALAD

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.

CURRIED LENTIL-SALMON SALAD

Steps:

• Preheat broiler. Stir together 1 tablespoon each soy sauce and honey in a large, shallow dish. Add fish; turn to coat. In a bowl, whisk together lemon juice, curry, remaining 1 tablespoon each soy sauce and honey, and oil. Season with salt and pepper.
• Place fish on a rimmed baking sheet and broil until cooked through, 5 to 6 minutes. Let cool slightly, then flake into large pieces. Toss lentils and scallion with half of dressing; season with salt and pepper. Spread yogurt evenly among 4 plates. Top with lentil mixture, arugula, and cucumber. Top with salmon and drizzle with remaining dressing; serve.

CURRIED LENTIL CABBAGE SALAD

Steps:

• Mix cabbage, lentils, onion, and peppers in a serving bowl.
• Blend garlic, lemon juice, curry, olive oil, and salt for dressing.
• Stir the dressing in with the chopped vegetables.