the taste space

Creamy Curried Lentil Salad

Posted in Mains (Vegetarian), Salads, Sides by Janet M on August 5, 2014

Creamy Curried Lentil Salad

It is nice to be home again. While I have a very bare kitchen (some borrowed knives, cutting board, pot and frypan only with a few containers), I am still happy to be starting my new life. We had dedicated more time for unpacking over the long weekend, but since we had nothing to unpack, we spent more time at my parents, thoroughly exploiting their fully functional kitchen.

We quickly gravitated to make old favourites: Tamarind Lentils, Pad Thai, and Moroccan Carrot and Chickpea Salad. Then, finally itching to make something new, I decided to make a spin on two of my other favourite salads, aka The Best Lentil Salad and The Best Chickpea Salad. This time, I used lentils, capers and currants but with a dressing more similar to the tahini-maple-curry dressing from the chickpea salad. I added some greens, too, which I like to add to lentil salads. It was so delicious, it barely lasted one meal.

Got to love simple salads like this. What is your favourite summer salad?

Creamy Curried Lentil Salad

I am sharing this with My Legume Love Affair hosted by Lemon in Ginger, No Croutons Required, Healthy Vegan Fridays, Credit Crunch Munch,  Souper Sundays and Eat Your Greens.

Creamy Curried Lentil Salad

2.5 cups cooked and cooled green French lentils (I used Trader Joe’s steamed lentils in this photo)

1 tbsp tahini
2 tsp maple syrup
1 tbsp apple cider vinegar
1 tbsp water, or to thin
1 tsp curry powder
1 tsp caper brine

2 tbsp capers
1/4 cup currants
4-6 cups leafy greens

1. Prepare your sauce by combining the tahini, maple syrup, apple cider vinegar and caper brine in a large bowl.

2. Add cooked lentils, capers, currants and toss to evenly coat.

3. Prior to serving, combine with leafy greens.

Serves 2 as a main, more as a side.

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17 Responses

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  1. Shannon Y-I-V said, on August 5, 2014 at 7:37 AM

    Looks delicious! Glad to hear you are getting settled in at your new place.

  2. johanna @ Green Gourmet Giraffe said, on August 5, 2014 at 9:00 AM

    it doesn’t take long for creativity to kick in – am sure you must have lots of ideas from your travels too – this salad looks excellent (even in midwinter) – I need to use up my capers but lack imagination for them – lentils and currants sounds a great way to use them

  3. Emma said, on August 5, 2014 at 10:13 AM

    Welcome home Janet! It must be odd to be back but it will feel normal again in no time. I had totally forgotten about that My New Roots lentil salad but I adored it at the time. Your curry version sounds very yummy.

  4. Erica said, on August 5, 2014 at 10:48 AM

    Hmm, this looks delicious!

  5. shaheen said, on August 5, 2014 at 3:53 PM

    Thank you. It does really look delicious, I love lentils but have not been eating them much recently, that may have to change as I am drooling at the look of these as they are completley different to how I would make them, so would love to try, thank you for sharing with eatyourgreens.

  6. Elaine @ foodbod said, on August 6, 2014 at 2:39 AM

    Looks and sounds lovely!!

  7. Elaine @ foodbod said, on August 6, 2014 at 2:40 AM

    Good luck in your new space :)

  8. […] The Taste Space shared Creamy Curried Lentil Salad […]

  9. Elizabeth said, on August 10, 2014 at 6:02 AM

    sounds yum! Thanks for sharing with Credit Crunch Munch

  10. Deb in Hawaii said, on August 17, 2014 at 7:55 PM

    Glad you are settling back in. This salad looks wonderful–lentils are so satisfying and I love how they are dressed here. Thanks for sharing it with Souper Sundays this week. ;-)

  11. rockmyvegansocks said, on August 19, 2014 at 2:59 PM

    Mmmm this looks so good!!! I can’t wait to try it (later this week for sure!).
    Thanks for sharing it at Healthy Vegan Fridays =)

  12. Jac -Tinned Tomatoes (@tinnedtoms) said, on August 31, 2014 at 5:57 AM

    I don’t know why I don’t use lentils in salads more. Thanks for entering it into this month’s No Croutons Required. The roundup is now live.

  13. Deepali said, on September 1, 2014 at 1:39 AM

    Hi Janet, Thanks for the linking to my event but you need to update the entry with Susan’s & lisa’s link too. Also email me the entry with the photo of the salad. Then only you will be eligible for lucky draw entry.

    I would appreciate if you could send me the details by today or else I would need to discard your entry.

    You can read submission guidelines here – http://lemoninginger.com/2014/08/01/announcing-74th-edition-legume-love-affair-mlla-74/

  14. […] Creamy Curried Lentil Salad by Janet of The Taste Space […]

  15. rachwalker said, on September 5, 2014 at 6:28 AM

    Lovely! I’ve only used lentils in daal, but it makes total sense to dry out a bit further and use in a salad

  16. Credit Crunch Munch: 27 Money-saving Recipes said, on September 11, 2014 at 8:16 AM

    […] 5. Healthy Vegan Green Goddess Dressing by Fuss Free Flavours. Get the recipe. 6. Slow Cooker Summer Vegetable Cheesy Cornbread by The Baking Queen. Get the recipe. 7. One Pot Rich Pumpkin & Tomato Spaghetti by I’d Much Rather Bake Than… Get the recipe. 8. Puy Lentil and Chard Soup by Jacob & Me. Get the recipe. 9. Aga Roasted Tomatoes by Jane’s World. Get the recipe. 10. Creamy Curried Lentil Salad by The Taste Space. Get the recipe. […]


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