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Lemon-Curry Lentil Salad with Crunchy Cauliflower, Cucumber & Arugula.

  • 1 (5 oz) pkg
    baby arugula
  • ⅔ cup
    brown lentils
  • ½ medium head
  • 2 sticks
  • 16 fl oz
    chicken or vegetable broth
  • ½ small bunch
  • ½
    English cucumber
  • 1 clove
  • ½ small bunch
    green onions (scallions)
  • 1
  • ¼ cup
    pine nuts
    black pepper
    curry powder
    extra virgin olive oil
  • 1
    Using a strainer, rinse lentils under cold water; drain and transfer to a small saucepan. Add broth, cumin, and salt, then bring to a boil over high heat. Reduce heat to a simmer, cover, and cook until tender, 15-20 minutes.
    ⅔ cup brown lentils
    16 fl oz (2 cups) chicken or vegetable broth
    ½ tsp cumin
    ½ tsp salt
  • 2
    Meanwhile, wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)
    1 lemon
    ½ medium head cauliflower
    ½ small bunch green onions (scallions)
    2 sticks celery
    ½ English cucumber
    ½ small bunch cilantro
    1 (5 oz) pkg baby arugula
  • 3
    Peel and mince garlic; place in a medium bowl.
    1 clove garlic
  • 4
    Zest and juice lemon into the bowl with the garlic. Add oil and spices; whisk to combine the dressing.
    2 tbsp extra virgin olive oil
    ¼ tsp curry powder
    ¼ tsp salt
    ¼ tsp black pepper
  • 5
    Remove leaves and thick stems from the cauliflower, then cut into bite-sized pieces. Add to the bowl with the dressing.
  • 6
    Trim green onions and celery; cut both crosswise into ¼-inch pieces. Add to the bowl.
  • 7
    Trim and small dice cucumber. Add to the bowl.
  • 8
    Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl.
  • 9
    When the lentils are done, drain in a colander, rinse with cold water, and add to the bowl with the dressing and veggies. Toss to combine the salad.
  • 10
    To serve, divide arugula and lentil salad between plates. Top with pine nuts and enjoy!
    ¼ cup pine nuts