“ Earthy lentils and nutty quinoa join together in this hearty and healthy salad with shredded carrots, cilantro, and a punchy ginger-curry vinaigrette. Sarah, Recipe Hunter ”
- French Green Lentils
- Madras Curry Powder
- Olive Oil
- Red Wine Vinegar
It’s no secret that lentils are one of our favorite pantry staples because they are versatile and add an earthiness to soups, salads, and stews. Kathy uses French green lentils (which hold their shape when cooked) in this delicious and colorful winter salad with a fragrant vinaigrette. Lentils and quinoa are cooked separately then tossed while warm with shredded carrots (use a mix of colors if you can find them), cilantro, and a unique dressing of grated ginger, garlic, curry powder, and red wine vinegar. Because lentils and quinoa are both so hearty, you can easily make this dish ahead of time and serve it warm or at room temperature. Plus, it’ll hold up well so make some extra to pop in the fridge and take with you for lunch tomorrow. Hearty, healthy, and delicious? We’re in.
“ Cooking connects us to the earth, people, and cultures. It should be a joyful activity rather than a chore. ”
Kathy is the blogger, recipe developer, and writer behind the food blog Playin with my Food where she shares her eclectic, experimental, and delicious recipes with us. Growing up in a Hungarian family, Kathy was surrounded by women who valued and took pride in making homemade meals from scratch. Now as the head of her own kitchen, Kathy uses creative meals to connect her family and friends to each other and the world around us. She focuses on using fresh, seasonal ingredients with flavors from around the world to create inspired recipes your family will love.
Lentils are a hearty, healthy, and versatile pantry staple but sometimes they can turn mushy when cooking. Here's how to cook lentils so they are perfect.Read the full tip >
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