You’ve never had a lentil salad like this before! Curry vinaigrette, fresh herbs, crunchy apple, toasted cashews, and a luscious creamy bed of yogurt. Downright delicious. A satisfying main or crowd-pleasing side. Can be served with warmed naan or crusty bread for dipping.
Cook lentils: Add lentils to a medium saucepan and cover with 3-inches (7 cm) water. Bring to a boil over medium-high heat. Reduce heat to a simmer, cover with a lid, and cook until tender (but not mushy), 15 to 20 minutes. (If the pot looks dry at any point, add more water). Drain lentils in a colander and rinse with cold water to stop the cooking process. Shake off excess water.
Make vinaigrette: Meanwhile, in a small jar, add olive oil, apple cider vinegar, maple syrup, curry powder, dijon mustard, cumin, salt, cardamom, and cayenne. Seal with a lid and shake until well mixed. (Or alternatively whisk in a small bowl).
Assemble: In a large bowl, combine lentils, vinaigrette, and lime juice. Toss to coat. Stir in apple, cilantro, and scallions. To serve, smear yogurt on the bottom of a plate or bowl. Top with lentils, then garnish with toasted cashews.
Notes
Vegan option: Use a plain, unsweetened thick yogurt substitute. Or, leave the yogurt out entirely and serve with crusty bread or warm naan instead.