Curried Lentil Salad

• servings: 4 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

2 1/2 cups cooked French green lentils

2 tablespoons lemon juice

2 garlic cloves (minced)

½ tablespoon grated fresh ginger

1 teaspoon ground cumin

1 teaspoon ground cardamom

Heaping ½ teaspoon sea salt

Cilantro Lime Dressing

1 to 2 serrano chiles (blend with the dressing)

8 ounces paneer cheese (cubed*)

Florets from 1 small cauliflower

Extra-virgin olive oil (for drizzling)

¼ teaspoon ground turmeric

4 cups spinach (finely chopped)

Freshly ground black pepper

Directions

Preheat the oven to 425°F and line two baking sheets with parchment paper.

In the bottom of a large bowl, combine the lemon juice, garlic, ginger, cumin, cardamom, salt, and several grinds of pepper. Add the lentils and stir.

Make the Cilantro Lime Dressing, adding the serrano chiles to the food processor while preparing the original recipe. Mix ⅓ of the dressing into the lentils.

Place the paneer on the first baking sheet and the cauliflower on the second. Toss both with drizzles of olive oil, pinches of salt, and several grinds of pepper. Roast the paneer for 15 minutes and the cauliflower for 20 to 25 minutes. When the cauliflower comes out of the oven, toss with the turmeric.

Add the chopped spinach to the lentils and toss. Top with the cauliflower and paneer. Drizzle more dressing on top and serve with remaining dressing on the side.