Curried Lentil Salad

Curried Lentil Walnut Salad


A robust salad, wonderful to make several hours or a day in advance because it develops even more flavor when the lentils marinate in the vinaigrette. It also transports well, making it perfect for a picnic or potluck.

Total Time
1 Hr

Total Time

Prep Time
15 Mins
Cook Time
45 Mins
Total Time
1 Hr


340 cal
Total Fat
23 g
Polyunsaturated Fat
10 g
0 mg
170 mg
26 g
Dietary Fiber
7 g
10 g



  • 1 cup green lentils (often labeled “le puy” or “French style lentils”), rinsed well*
  • 1 clove garlic, peeled, smashed
  • 1 cinnamon stick or 1/4 teaspoon cinnamon, ground
  • 1/4 teaspoon sea salt


  • 1/4 cup lemon juice, freshly squeezed
  • 2 teaspoons yellow curry powder
  • 1 teaspoon lemon zest, freshly squeezed
  • 1 teaspoon ginger, freshly grated or 1/2 teaspoon ginger, ground
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cumin, ground
  • A pinch of cayenne pepper
  • 1/4 cup extra virgin olive oil


    • carrot, medium, peeled, grated
    • 1 green onion, large, thinly sliced, including white and green parts
    • 2 tablespoons mint, fresh, chopped

2 tablespoons cilantro, fresh, chopped

    • 2 tablespoons raisins
    • 1 cup California walnuts, toasted, chopped



Note: Green lentils are widely available, but if you cannot find them, common brown lentils, available in any supermarket, may be substituted. Keep in mind that they generally have a shorter cooking time, and that your finished salad will not be as colorful.


  1. To cook the lentils, put them in a medium-sized saucepan with garlic and the cinnamon stick (or ground cinnamon). Add enough water to cover the lentils by about 2 inches. Bring to a gentle boil over moderate heat. Lower the heat, cover the pan, and simmer gently for 10 minutes. Add the salt and simmer about 10 minutes more, until the lentils are tender. Take care not to overcook the lentils, so they remain whole. Drain thoroughly in a colander, discarding the garlic (and cinnamon stick if used), and transfer the lentils to a bowl.


  1. To make the vinaigrette, in a bowl whisk together the lemon juice, curry powder, lemon zest, ginger, salt, cumin and cayenne, then slowly pour in oil while whisking. Alternately, combine all the vinaigrette ingredients in a tightly capped jar and shake vigorously to combine.


  1. To assemble the salad, toss the warm lentils with 1/4 cup of the vinaigrette and refrigerate for 20 minutes. Add the carrot, green onion, mint, cilantro, raisins, walnuts and the remainder of the vinaigrette to the lentils. Stir to combine. Serve at room temperature.

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