Curried Lentil-Spinach Salad with Shrimp

Recipe from Cooking Light

More From Cooking Light

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

Ingredients

  • 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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Curried Lentil-Spinach Salad with Shrimp Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy