Curried Red Lentil Kohlrabi, and Couscous Salad
Curried Red Lentil Kohlrabi, and Couscous Salad is a flavorful North Indian North Indian Recipes dish prepared with quality ingredients. Whisk white wine vinegar, curry powder,and pressed garlic in medium bowl to blend.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWhisk white wine vinegar, curry powder,and pressed garlic in medium bowl to blend.
Gradually whisk in olive oil.
Season dressing to taste with salt and freshly ground pepper.
Cook lentils and kohlrabi leaves in heavy large saucepan of boiling salted water until lentils are barely tender but not too soft, about 6 minutes.
Drain; rinse under cold water to cool.
Drain again.
Bring 1 1/4 cups water to boil in same saucepan; remove from heat.
Add 3 tablespoons dressing, sprinkle with salt, then stir in couscous.
Cover pot and let stand 5 minutes.
Transfer couscous to medium bowl.
Fluff couscous with fork to separate grains and cool slightly.
Season to taste with salt and pepper.
Meanwhile, transfer lentils to large bowl.
Add 1/2 cup dressing, diced kohlrabi bulb, and chopped green onions; toss to coat.
Season mixture to taste with salt and pepper.
Arrange baby spinach leaves over large rimmed platter.
Drizzle spinach with 2 to 3 tablespoons remaining dressing.
Sprinkle spinach leaves with salt and pepper.
Mound lentil mixture in center of platter over spinach leaves.
Stir mint into couscous.
Spoon couscous around lentils and serve with remaining dressing.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.