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  • Prep-time: / Ready In:
  • Makes 12 cups

Crispy curried lentils are a clever and unexpected addition to this show-stopping dish. The fragrant Indian spices pair perfectly with sweet plums and a zingy citrus vinaigrette to create a meal that’s light but filling. Top it all off with toasted walnuts (or pumpkin seeds, if you are allergic to nuts) and presto—you’ve got a crave-worthy salad ready to eat.


  • ⅔ cup dry yellow lentils (4 oz.), rinsed and sorted
  • 2 teaspoons curry powder
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 8 fresh plums, halved and pitted
  • ⅓ cup orange juice
  • 3 tablespoons white wine vinegar
  • 1 teaspoons Dijon mustard
  • 1 6-oz. package fresh baby spinach
  • ½ cup sliced scallions
  • ¼ cup chopped fresh Italian parsley
  • 2 tablespoons chopped toasted walnuts


  1. In a medium saucepan combine lentils and 2 cups water. Bring to boiling; reduce heat. Cover and simmer about 25 minutes or until lentils are tender; drain well. In an extra-large nonstick skillet combine lentils, curry powder, salt, and pepper. Cook over medium- high about 10 minutes or until lentils are toasted and crisp, stirring frequently. (Lentils will stick at first but will release from the pan as they crisp.) Spread lentils on a baking sheet; let cool.
  2. For dressing, in a blender or food processor combine one of the plums, the orange juice, vinegar, and mustard. Cover and blend until smooth.
  3. Cut the remaining plums into wedges. In a bowl toss together spinach, plum wedges, and scallions. Add dressing; toss to coat. Arrange on plates. Top with lentils, parsley, and walnuts.

Comments (6)

(5 from 3 votes)
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Rachel10 months ago
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Do you think thawed frozen plums would work in this recipe?

Lea2 years ago
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This looks delicious!! I enjoy putting a lot of different veggies and fruits in a salad but never would have thought to put plums in a salad. I am looking forward to trying this. Thank you!! I’ve pinned this.

Lydia2 years ago
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So good and -so- easy! Love it.

TL2 years ago
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Excellent- flavors work well together. I had this salad 3 days in a row.

Teamsnewman2 years ago
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Which dressing would go well with this?

TL2 years ago
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The dressing is in the recipe. So good!

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

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