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Curry Lentil Salad

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A bold and creamy curry lentil salad made with earthy beluga lentils, crisp green apple, fresh herbs, and crunchy cashews, all tossed in a spiced Greek yogurt dressing. Perfect as a side or hearty vegetarian main.

Ingredients

  • 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
  • ⅓ cup toasted cashews, chopped

Instructions

  1. Cook the lentils in a pot of salted water until just tender, about 20–25 minutes. Drain and let cool slightly.
  2. Whisk together olive oil, apple cider vinegar, maple syrup, curry powder, Dijon mustard, cumin, salt, cardamom, cayenne, and lime juice to make the dressing.
  3. In a large bowl, combine cooked lentils, apple matchsticks, cilantro, and scallions.
  4. Fold in the Greek yogurt until creamy and well combined.
  5. Sprinkle toasted cashews on top just before serving.

Notes

  • Use French green lentils instead of beluga; avoid red lentils as they become too soft.
  • Make it vegan with dairy-free yogurt.
  • Add raisins, dried cranberries, or diced celery for variation.
  • Swap cashews for almonds, pistachios, or walnuts.
  • Toss apples in lime juice to prevent browning.

Nutrition

Find it online: https://justsosavory.com/curry-lentil-salad/