Curried Lentil-Spinach Salad with Shrimp

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 312
  • Calories from fat: 26%
  • Fat: 9.1g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 5.6g
  • Polyunsaturated fat: 1.4g
  • Protein: 23g
  • Carbohydrate: 38.5g
  • Fiber: 9.7g
  • Cholesterol: 65mg
  • Iron: 8.3mg
  • Sodium: 573mg
  • Calcium: 161mg


  • 3 cups water
  • 3/4 cup dried red lentils
  • 1/2 teaspoon salt, divided
  • 1/4 cup chopped fresh mint
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons curry powder
  • 8 cups torn spinach
  • 2 cups sliced mushrooms
  • 1 red bell pepper, cut into 1/4-inch strips
  • 1/2 pound medium shrimp, cooked and peeled


  1. Combine the water, red lentils, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil; cover, reduce heat to medium-low, and simmer for 20 minutes. Drain and set aside.
  2. Combine 1/4 teaspoon salt, mint, and the next 5 ingredients (mint through curry powder). Combine 1/4 cup mint dressing, torn spinach, mushrooms, and bell pepper; toss well to coat. Combine lentils and 1/4 cup mint dressing, and toss well to combine.
  3. Arrange 2 cups spinach mixture on each of 4 plates; top each serving with 1/2 cup lentil mixture. Divide shrimp evenly among salads; drizzle with remaining dressing.
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