Lemon-Curry Lentil Salad with Crunchy Cauliflower, Cucumber & Arugula
- Time
- 35 min
- Serves
- 4
- Style
- Default
Ingredients
- 2 (5 oz) pkgsbaby arugula
- 1 ⅓ cupsbrown lentils, dried
- 1 medium headcauliflower
- 4 stickscelery
- 32 fl ozchicken or vegetable broth
- 1 small bunchcilantro
- 1English cucumber
- 2 clovesgarlic
- 1 small bunchgreen onions (scallions)
- 2lemons
- ½ cuppine nuts
- black pepper
- cumin, ground
- curry powder
- extra virgin olive oil
- salt
- turmeric, ground
Cookware
- baking sheet pan
- chef's knife
- citrus juicer (optional)
- colander
- cutting board
- garlic press (optional)
- grater
- measuring cups
- measuring spoons
- medium saucepan
- mixing bowls
- oven mitts
- stirring spoon
- strainer
- tongs
- whisk or fork
Per serving
- Calories
- 638
- Protein
- 30g
- Carbs
- 65g
- Fat
- 33g
- Fiber
- 15g
- Sodium
- 192mg
Method
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