This lentil salad is one of my most made recipes on the blog. It has a huge amount of flavour from fresh, zippy, sweet, spicy…just a little bit of everything. Beyond being healthy and tasty, making, eating, and sharing this dish is so satisfying! 

It takes only 10 minutes to whip, and it can be served as a salad or dip. It is perfect for any last-minute potluck invites, holiday dip to serve with tortilla chips or for your weekday lunches. This recipe also makes for a great meal prep dish that can last from five to seven days in the fridge.

I learnt this recipe from a really good friend from the university I went to at Mount Allison. She introduced my wife and me to their staple recipe that had been circulating in her family for a long time. 

This recipe is made with lentils, a healthy option, full of fibre and keeps you feeling full. Lentils, alongside beans and lagoons, are a wonderful way I love to get plant-based protein. 

Let’s Breakdown the Ingredients! 

This recipe is packed with amazing flaovurs and nutritious vegetables and fruits in one dish. There are a ton ingredients in the recipe, but this healthy delicious dish is so easy to make in less than 30 miutes! 

One of the main in this recipe are lentils. Lentils are rich in fibre, folate, and potassium which are great for the heart, managing blood pressure and cholesterol. It is also a great source for iron and vitamin B1. 

A large part of this recipe that impacts the delicious flavours are the spices used. The uses of cumin and cinnamon adds a warm, slight sweet and nutty flavour. The curry powder gives a unique flavour combination of sweet and savoury.

This dish adds both vegetables and dried fruit such as red onion and red peppers, and dried cranberries for flaovur, texture and for health benefits. Red onion is high in vitamin C which is an antioxidant, while red peppers are rich in vitamin A. The dried cranberries adds a sweet, chewy texture to the dish.

The lentil curried salad adds a lot of fresh flavour to the dish with lemon and the herbs cilantro and mint. The lemon juice and zest adds a sour citrusy taste, while cilantro adds a tangy citrus flavour and mint adds a sweet peppermint flavour!  
The use of wine vinegar and honey both gives a stubble sweetness to the recipe. Wine vinegar also has a clarifying acid and adds a fruity flavour to the recipe.

You can use canned or dried lentils to make this recipe. I personally used canned, it helps keep the cost down and removes the step of soaking and lightly boiling the dried lentils. There are many ways you can go about this dish, and you can make it vegan with the change of honey to agave or maple syrup. I can’t wait for you to try it!

Curried Lentil Salad

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Prep Time 10 minutes
Ready in 10 minutes
Servings 10


  • 2 cans lentils – well drained
  • ½ cup diced red onions
  • cup diced red peppers
  • ¼ cup fresh cilantro, chopped
  • ¼ cup fresh mint, chopped
  • ¾ cup dried cranberries
  • zest from 1 lemon
  • juice from 1 lemon
  • 3 tbsp red wine vinegar
  • 1 tbsp honey
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp curry powder
  • 2 tsp salt
  • 1 tsp olive oil


  • Combine all ingredients into a bowl. Mix and serve! Salad will stay in the fridge for up to 7 days.
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