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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.

Plum-Spinach Salad with Curried Lentils on a white plate with utensils and a small bowl of dressing

Ingredients

  • 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

Instructions

  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.

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(5 from 1 votes)
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Teamsnewman1 week ago
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Which dressing would go well with this?

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