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

  • 2 (5 oz) pkgs
    baby arugula
  • 1 ⅓ cups
    brown lentils
  • 1 medium head
  • 4 sticks
  • 32 fl oz
    chicken or vegetable broth
  • 1 small bunch
  • 1
    English cucumber
  • 2 cloves
  • 1 small bunch
    green onions (scallions)
  • 2
  • ½ 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 medium 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.
    1 ⅓ cups brown lentils
    32 fl oz (4 cups) chicken or vegetable broth
    1 tsp cumin
    1 tsp salt
  • 2
    Meanwhile, wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)
    2 lemons
    1 medium head cauliflower
    1 small bunch green onions (scallions)
    4 sticks celery
    1 English cucumber
    1 small bunch cilantro
    2 (5 oz) pkgs baby arugula
  • 3
    Peel and mince garlic; place in a large bowl.
    2 cloves garlic
  • 4
    Zest and juice lemons into the bowl with the garlic. Add oil and spices; whisk to combine the dressing.
    ¼ cup extra virgin olive oil
    ½ tsp curry powder
    ½ tsp salt
    ½ 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!
    ½ cup pine nuts