Curried Lentil Salad

by Debra Daniels-Zeller

Curried Lentil SaladIngredients

1 cup French lentils
3 cups water
1 or 2 Tbs extra virgin olive oil
1 red pepper, small dice
5 or 6 med shiitake mushrooms,
stems removed, and diced
1 tsp each coriander, turmeric, cumin,
and chili powder
1/4 tsp each cardamom, cinnamon, and
cayenne or chipotle chile powder
1/8 tsp cloves
1 1/2 cup cooked brown rice
2 1/2 cups carrots, grated
1/2 cup raisins
1/2 cup fresh lime juice (about 2 or 3 limes)
3-4 cloves garlic, pressed
3 to 4 Tbs extra virgin olive oil
1/2 cup chopped parsley
to taste sea salt and pepper
1/2 cup toasted walnuts



  • Rinse lentils. In a medium saucepan, bring water and lentils to a boil. Reduce heat and simmer for 20 to 25 minutes. Do not overcook. Drain and rinse with cold water when lentils are fork tender.
  • Heat a heavy skillet over medium heat. Add olive oil, red pepper and shiitake mushrooms. Cook until mushrooms are soft. Add coriander, turmeric, cumin, chili powder, cardamom, cinnamon, cayenne and cloves.
  • Combine cooled lentils, mushrooms, brown rice, grated carrots and raisins. Mix gently.
  • Combine lime juice, garlic and 3 tablespoons olive oil. Mix in with lentils and rice. Stir in parsley. Add salt and pepper to taste and garnish with walnuts.

Debra Daniels-Zeller is author of The Northwest Vegetarian Cookbook: 200 Recipes That Celebrate the Flavors of Oregon and Washington (Timber Press, 2010). She is a regular contributor to Vegetarian Journal magazine and writes a delightful food blog at She can be reached at (425) 776-4689.

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