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Curried Lentil and Apricot Salad with Arugula
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Plan on serving this dish often when apricots ripen in summer. Later in the season, replace the apricots with 2 ripe nectarines or peaches.
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
Place the lentils in a medium saucepan with 3 cups water over medium-high heat. Bring to a boil, reduce the heat to medium, and simmer, partially covered, for 20 to 22 minutes, or until the lentils are tender but still hold their shape. Drain and transfer to a bowl.
Meanwhile, in a small bowl, combine the lemon juice, oil, honey, curry powder, lemon peel, salt, and black pepper. Slice 3 apricots and toss in a bowl with 2 teaspoons of the lemon juice mixture. Cut the remaining apricot into 1/4" dice.
Add the diced apricot, bell pepper, scallions, cilantro, and 3 tablespoons of the lemon juice mixture to the lentils and toss well. Toss the arugula with 2 tablespoons of the dressing and arrange over a large serving platter. Top with the lentil mixture. Toss the sliced apricots with any remaining dressing and arrange around the lentil mixture.
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