Learn how to make Curried Lentil Salad, one of Rita's recipes for heart month.

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Curried Lentil Salad



  • 1 cup green lentils, rinsed well
  • 1 garlic clove, peeled and smashed
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt (optional)


  • ¼ cup fresh lemon juice
  • 2 teaspoons yellow curry
  • 1 teaspoon lemon zest
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt (optional)
  • ½ teaspoon ground cumin
  • Pinch of cayenne pepper
  • ¼ cup canola oil


  • 1 carrot, peeled and grated
  • 1 green onion, thinly sliced
  • 2 tablespoons fresh chopped mint
  • 2 tablespoons fresh chopped cilantro
  • 2 tablespoons raisins
  • 1 cup chopped walnuts, toasted


  1. Place lentils in saucepan. Cover with water to cover by 2 inches. Stir in garlic and ground cinnamon. Bring to a boil, reduce heat, cover and simmer for 10 minutes. Add salt and simmer for 10 minutes or until lentils are tender. Be sure the lentils remain whole and do not get too mushy. Drain in colander, discarding the garlic. Transfer to a bowl.
  2. Dressing: in bowl whisk together lemon juice, curry powder, lemon zest, ginger, salt, cumin and cayenne. Slowly add in oil while whisking. This dressing can be made in a Mason jar with a lid – simply shake the ingredients together until blended.
  3. To assemble: toss warm lentils with ¼ cup of dressing and refrigerate for 20 minutes. Before serving add the carrots, green onion, mint, cilantro, raisins, walnuts and remainder of dressing to lentils. Stir to combine.

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