Warm Lentil Salad

Lentil Salad Clean close up


Warm Lentil Vegetable Salad with Sweet Masala Vinaigrette


1 C Sprouted or French lentils, cooked
2 C Swiss chard, slivered
½ Cauliflower, cut into small florets
1-2 C  butternut squash, diced into small cubes ( 1 small butternut squash)
½ Sweet or brown onion, diced
3 Tbl. Olive oil
1 Tbl Fresh mint, rough chopped
1 Tbl Fresh dill, minced
½ tsp. Celtic sea salt, or to taste
Fresh ground pepper to taste


  • Cook lentils as instructed. Set aside.
  • In heated sauté pan on medium, cook down onions in olive oil until soft.
  • Add cauliflower and squash.
  • Spread vegetables evenly in a single layer to make sure they get nice and browned.
  • When soft and browned, add chard to pan and cover for 1 minute.
  • Once greens are tender, add Masala dressing and lentils.
  • Cook until warm.
  • Toss in salt, fresh herbs, mint and dill. Fresh ground pepper to taste.
  • Serve as a side salad or as a main salad and add garbanzo beans for protien.

Sweet Masala Vinaigrette
1 orange, juiced ¼ C
1Tbl. raw honey
¼ – ½ tsp. Garam Masala
2-3 Tbl Olive oil
Pinch of Celtic Sea Salt
Fresh ground pepper to taste


  • In a small pot on low heat, add orange juice, honey and Garam Masala. Bring to a boil.
  • Whisk occasionally.
  • Let simmer until reduced by half. We would keep a measuring cup and check reduction about 10 minutes. Pour back into pot and keep reducing to half. ( Can take up to 15 minutes but worth it!)
  • Remove from stove.
  • Pour reduced sweet orange reduction into a small bowl and whisk in olive oil.
  • Taste before adding salt. Add salt if needed. And then add fresh ground pepper to taste.


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