45 minutes or less/ All Recipes/ entrée/ salads

Masala Lentil Salad

One ingredient that I can’t get enough of these days is lentils. Lentil soup, dentil dip, lentil casseroles, and—of course—lentil salad. Lentils are so versatile, inexpensive and easy to cook. This salad has become a go-to for me as a quick addition to any weeknight dinner—and an easy lunch to pack for the office. I am so excited to finally be sharing this recipe with you all so lets get salad making!
Masala Lentil Salad
In college, my RD used to have me over to her apartment every week for a “meeting”—which was more or less us just hanging out. We talked about life, things we were into, and often snacked on something new one of us had whipped up. She always had a new lentil salad for me to try. While the base (lentils) was the same, the way she flavored them, the veggies that she mixed them with, and the dressing that she poured over them always made the simple salad so unique!
I love masala—which is an Indian spice. It pairs well with the lemon, cumin, and garlic in this recipe. If you haven’t used masala in cooking before, you should know that it is strong and very flavorful—so don’t overdo it on the spices. You can purchase masala spices in the Indian/ Ethnic food section of most large grocery stores. Or you can order online. Feel free to experiment with your own flavors though—like I said, lentils are versatile.

As always, if you try this recipe, be sure to take a picture and tag me in it on Instagram @thelocalsprout. I can’t wait to hear what you think!

Masala Lentil Salad

Masala Lentil Salad
Prep time
Cook time
Total time
This lentil salad has become a go-to for me as a quick addition to any weeknight dinner—and an easy lunch to pack for the office. It comes together in 45 minutes or less and is packed with incredible flavor.
Recipe type: Main, Salad
Cuisine: Gluten Free, Vegan, Dairy Free
Serves: 4-6
  • 4 cups carrots, quartered lengthwise and cut into 2 inch long pieces
  • 2 Tbsp coconut oil, melted
  • ½ Tbsp. maple syrup
  • 1 ½ tsp ground cumin
  • ⅛ tsp. ground cayenne (adjust to or omit if you’re not into the spice)
  • Salt and freshly ground black pepper
  • 1 cup dry French lentils
  • ½ medium yellow onion, diced
  • 4 big handfuls leafy greens
  • 2 Tbsp. extra-virgin olive oil
  • 2 tsp finely minced garlic (about 2 cloves)
  • 1 teaspoon garam masala
  • 3 Tbsp. lemon juice
  • ½ teaspoon salt
  • Freshly ground black pepper
  1. Preheat oven to 425 degrees F.
  2. On a large, rimmed pan, toss carrots with coconut oil, maple syrup, cumin, cayenne, and pepper. Bake in oven for about 30 minutes or until carrots are darker and soft.
  3. While the carrots bake, add lentils to a large pot and cover with 3 cups of water. Bring to a boil then turn the heat down to medium-low. Let the lentils simmer until they are soft but not mushy and there is no water remaining.
  4. In a large bowl, mix the lentils with the cooked carrots, gently stir in the onion and leafy greens.
  5. In a small bowl, whisk together dressing ingredients until well combined. Taste and adjust seasonings if desired. Drizzle over salad and toss to evenly distribute dressing.
  6. Serve immediately. Leftovers will keep in refrigerator for up to 4 days. Enjoy at room-temperate or cold.

Masala Lentil SaladMasala Lentil SaladMasala Lentil Salad

The Local Sprout

Inspired by the recipe from the book Powder Plates by Gena Hemshaw.


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