Warm Curried Lentil Salad

Ingredients

  • 1 Tbsp (15 mL) olive oil
  • 1 (whole) small red onion, sliced thinly
  • 1 Tbsp (15 mL) Madras curry powder
  • 3 Tbsp (45 mL) red wine vinegar
  • 1 Tbsp (15 mL) honey
  • 1½ cup (375 mL) fully cooked lentils or canned lentils, drained and rinsed
  • dash sea salt and ground black pepper
  • 5 cups (1.25 L) arugula
  • 1 Tbsp (15 mL) lemon juice
  • 1 cup (250 mL) dried cranberries (reserve 1 Tbsp for garnish)
  • ¼ cup (60 mL) toasted pumpkin seeds (reserve 1 Tbsp for garnish)

Directions

1. Sauté onion with oil and a dash of salt and black pepper for 3-5 minutes on medium heat, or until the onions are rendered and golden. Add the curry powder and continue to cook for another 5 minutes on low-medium heat. Deglaze with red wine vinegar. Add the honey and lentils. Continue to stir until the lentils are heated through.

2. In a separate bowl, combine arugula, oil, lemon juice, cranberries, and seeds, and season with salt and black pepper.

3. Combine reserved onion mixture with greens. Plate the salad quickly, garnish with dried cranberries and toasted seeds and serve.

Servings: 
4-6

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