Curried Red Lentil Salad

Menu Part: 
Cuisine Type: 
8 servings

This salad uses dried red lentils marinated in a vinaigrette made with oil, vinegar, sriracha, honey, garam masala, salt, dry mustard and turmeric. The salad makes a great side dish to Indian dishes.


11⁄2 cups corn oil
1⁄3 cup red wine vinegar
1 tsp. sriracha sauce
2 tbsp. honey
1 tbsp. garam masala
2 tsp. salt
1 tsp. dry mustard
1⁄2 tsp. turmeric
1 lb. dried red lentils
2 qt. boiling water
1⁄2 cup Italian parsley, minced
1⁄2 cup red onions, finely diced
8-oz. log semi-soft goat cheese
1⁄4 cup coarsely ground black pepper
1 lb. mixed baby lettuces
16 pieces semi-dried marinated tomatoes 


1. For vinaigrette, whisk together oil, vinegar, sriracha, honey, garam masala, salt, dry mustard and turmeric. Set aside.

2. Wash lentils and drain. In large pot, cook lentils in boiling water until just tender, about 5 to 6 minutes. Drain and rinse lentils well.

3. Reserve 1/2 cup of vinaigrette for lettuces. Combine remaining vinaigrette with lentils. Refrigerate overnight.

4. Two to four hours before serving, add parsley and onions to lentils and place back into refrigerator. Roll goat cheese in cracked black pepper to coat, and then refrigerate.

5. To plate each order, toss 2 ounces of mixed greens with 1 tablespoon of dressing and place in semicircle around edge of plate. Place ½ cup of lentil salad in center of plate. Garnish with two ½-oz. slices peppered goat cheese and 2 pieces of marinated tomatoes. 

Recipe by University of Missouri Health Care, Columbia, Mo.

More From FoodService Director

Menu Development
spilled coffee beans glasses

Following an initial test at the end of May, Starbucks announced that more than 500 of its stores will be pouring nitro coffee by the end of summer. Capitalizing on the cold-brew coffee trend—which reached $7.9 million in sales in 2015 on 115% growth from the previous year, according to researcher Mintel—select U.S. cafes will give up the counter space to serve the creamy, nitrogen-infused java made from the cold-brew base. But how did nitro become the hottest new thing in coffee?

Bringing the bar to coffeehouses

It was the chrome double tap, similar to a bar’s beer tap, and the...

Ideas and Innovation
star wars storm trooper

My favorite event—because I’m kind of dorky—is our “May the fourth be with you” (aka “Star Wars”) day on May 4. The whole dining team dresses up, and we offer things like Chewbaklava, Boba Fettuccine and BB-8 Buckeyes. We had a guest cry because they got to take a picture with Chewy.

Menu Development
recipe revamp chicken soup

As a continuous care retirement community, The Garlands of Barrington in Illinois provides daily foodservice to 270 independent living and skilled nursing care residents, with the majority of sodium restrictions coming from the latter, says Executive Chef Nicola Torres. Instead of cooking two versions of chicken noodle soup—a favorite offered at least twice a week—he reworked his recipe into a flavorful lower-sodium version that appeals to all. “Everybody eats soup, so I created a homemade stock that uses no salt at all, ramping up the flavor with fresh herbs and plenty of vegetables,...

Ideas and Innovation
tray number

We created lucky tray days to help create an experience surrounding our brand. The trays are numbered; we pick a number and the winner receives a free lunch. We’ve enlisted the help of one of our coaches, who calls out the random lucky winner, and it drums up a lot of excitement.

FSD Resources