Curry Lentil Salad

This curry lentil salad is bold, creamy, and full of flavor. I love how the earthy lentils soak up the warm spices, while the apple, herbs, and cashews add freshness and crunch. With a creamy Greek yogurt base, it feels both hearty and refreshing at the same time.

Why You’ll Love This Recipe

I enjoy this salad because it’s not the usual lentil dish it’s packed with vibrant spices and textures. The curry powder, cumin, and cardamom give it warmth, while the apple cider vinegar and lime juice brighten it up. The green apple adds a crisp, slightly tart bite, and the cashews bring the perfect crunch. I also love that it keeps well in the fridge, making it a great make-ahead option for lunches or dinners.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢1½ cups beluga lentils (picked over and rinsed)
▢¼ cup extra-virgin olive oil
▢3 tablespoons apple cider vinegar
▢2 teaspoons maple syrup (or honey)
▢1¼ teaspoons Madras curry powder
▢1 teaspoon dijon mustard
▢1 teaspoon cumin
▢¾ teaspoon fine sea salt
▢¼ teaspoon ground cardamom
▢¼ teaspoon cayenne pepper
▢1 tablespoon lime juice
▢1 green apple, cut into matchsticks
▢⅓ cup chopped cilantro
▢3 scallions/green onions, thinly sliced
▢1 to 1½ cups Greek yogurt (see note 1)
▢⅓ cup toasted cashews, chopped

Directions

1. I start by cooking the lentils in a pot of salted water until just tender, about 20 to 25 minutes. Once done, I drain them and let them cool slightly.
2. In a small bowl, I whisk together the olive oil, apple cider vinegar, maple syrup, curry powder, Dijon mustard, cumin, salt, cardamom, cayenne, and lime juice to create the dressing.
3. In a large bowl, I combine the cooked lentils, apple matchsticks, cilantro, and scallions.
4. I fold in the Greek yogurt until creamy and well combined.
5. I sprinkle the chopped toasted cashews over the top just before serving for crunch.

Servings and Timing

This recipe makes about 6 servings. It takes around 10 minutes to prepare the ingredients, plus 25 minutes to cook the lentils. Altogether, the salad comes together in about 35 minutes.

Variations

Sometimes I add raisins or dried cranberries for a touch of sweetness. If I want more crunch, I throw in diced celery. For a vegan version, I use a dairy-free yogurt. I also like swapping cashews for almonds or pistachios when I want a different flavor. To make it heartier, I sometimes serve it over greens or pair it with grilled chicken.

Storage/Reheating

I store this salad in an airtight container in the refrigerator for up to 4 days. It tastes great cold, so I don’t reheat it. If the salad thickens too much after chilling, I stir in a little olive oil or lime juice to loosen it before serving.

FAQs

Can I use a different type of lentil?

Yes, I sometimes use French green lentils, but I avoid red lentils because they get too soft.

Is this salad spicy?

It has a mild heat from the cayenne and curry powder, but I can adjust the spice level to my liking.

Can I make it vegan?

Yes, I replace the Greek yogurt with a dairy-free alternative.

Do I need to peel the apple?

I usually leave the peel on for extra color and texture, but I peel it if I want a softer bite.

Can I make it ahead of time?

Yes, I think the flavors get even better after sitting for a few hours in the fridge.

What can I use instead of cashews?

I like using almonds, walnuts, or pumpkin seeds if I don’t have cashews.

Can I serve it warm?

Yes, I sometimes toss the lentils with the dressing while still slightly warm, then fold in the yogurt and toppings.

How do I keep the apples from browning?

I toss them in a little lime juice before adding them to the salad, which keeps them fresh and crisp.

Can I skip the yogurt?

Yes, I can serve the salad without yogurt as a lighter version, or replace it with a drizzle of tahini.

Does this work as a main dish?

Yes, I often eat it as a complete meal since it has protein, healthy fats, and plenty of flavor.

Conclusion

This curry lentil salad is one of my favorite ways to enjoy lentils with a fresh twist. The creamy yogurt dressing, crunchy apple, and toasted cashews balance beautifully with the bold spices. I love how easy it is to make, how well it keeps, and how versatile it can be as either a side or a main dish. It’s a salad I keep coming back to whenever I want something satisfying and flavorful.

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