Name: Lemon-Curry Lentil Salad with Crunchy Cauliflower, Cucumber & Arugula
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (142 g) pkg baby arugula; 2 cups brown lentils, dried; 1 ½ medium heads cauliflower; 6 sticks celery; 1420 ml chicken or vegetable broth; 1 small bunch cilantro; 1 ½ English cucumbers; 3 cloves garlic; 1 small bunch green onions (scallions); 3 lemons; ¾ cup pine nuts; black pepper; cumin, ground; curry powder; extra virgin olive oil; salt; turmeric, ground

Lemon-Curry Lentil Salad with Crunchy Cauliflower, Cucumber & ArugulaLemon-Curry Lentil Salad with Crunchy Cauliflower, Cucumber & Arugula — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

3 (142 g) pkg baby arugula

2 cups brown lentils, dried

1 ½ medium heads cauliflower

6 sticks celery

1420 ml chicken or vegetable broth

1 small bunch cilantro

1 ½ English cucumbers

3 cloves garlic

1 small bunch green onions (scallions)

3 lemons

¾ cup pine nuts

black pepper

cumin, ground

curry powder

extra virgin olive oil

salt

turmeric, ground

Instructions

Preheat oven to 230°C (450°F).

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.

Meanwhile, wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Remove leaves and thick stems from each cauliflower, then cut into bite-sized pieces. Divide between two baking sheet pans, drizzle with oil, and season with spices. Toss to combine, then spread out in an even layer.

Place cauliflower in the oven (it doesn't have to be fully heated) and roast, tossing halfway through, until fork-tender and golden, about 20 minutes.

While the cauliflower is roasting, peel and mince garlic; place in a large bowl.

Zest and juice lemons into the bowl with the garlic. Add oil and spices; whisk to combine the dressing.

Trim green onions and celery; cut both crosswise into ¼-inch pieces. Add to the bowl.

Trim and small dice cucumbers. Add to the bowl.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl.

When the cauliflower is done, remove from the oven and set aside to cool, about 5 minutes.

When the lentils are done, drain in a colander, rinse with cold water, and add to the bowl with the dressing and veggies.

Add roasted cauliflower to the bowl and toss to combine the salad.

To serve, divide arugula and lentil salad between plates. Top with pine nuts and enjoy!

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