This meal is fiber-full and flavorful. The spicy cilantro dressing is what really takes this one over the top into the regular rotation. The baked paneer certainly helps!
Lentil, Paneer and Cauliflower Salad
Servings: 4 servings
Calories: 665kcal
Equipment
- Immersion blender, food processor or blender
Ingredients
Salad
- ½ cup green lentils
- ½ cup black lentils
- 1 small cauliflower
- 10 oz paneer
- 1 tsp fine sea salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 4 scallions
Dressing
- 1 cup olive oil
- ½ bunch cilantro
- 1 serrano pepper
- 1 lime
- 1 tsp coriander seeds crushed or ground
- ½ tsp whole black peppercorns
- ½ tsp salt
Instructions
- Cut paneer into ½” cubes. Thinly slice the green and white parts of the scallions. Clean the cauliflower and cut into small florets. Preheat the oven to 425ºF.
- Rinse the lentils. Add to a medium saucepan and add enough water to cover by about 1 inch. Bring to heavy boil over medium-high heat, turn the heat to low and simmer for 20 minutes (or more) until tender but not overcooked. They should be just past al-dente. Check frequently after the 20-minute mark. When done, drain and set on a clean kitchen towel to absorb any remaining liquid.
- Mix the cauliflower and the cubed paneer with 1 tbsp olive oil and salt. Add to a sheet pan and roast for 20-25 minutes, stirring every 7-10 minutes if you can, until the florets and paneer are crispy on the outside and tender.
- While that roasts, make the dressing. Roughly chop cilantro leaves and tender stems until you have 1 cup (tightly packed). Add with the olive oil to a small food processor cup (or stick blender cup). Trim the pepper and add to the cup. Also add the juice of the lime (about ¼ cup), the 1 tsp crushed coriander seeds, and ½ tsp peppercorns and ½ tsp salt.
- When the paneer and cauliflower is done, add to a very large bowl. Stir in the drained lentils and scallions. Drizzle with just a little of the dressing (maybe ¼ cup). Then serve and drizzle extra dressing as you serve. Store the dressing and mixture separately, to keep it fresh. Shake/mix the dressing before serving.
Nutrition
Calories: 665kcal | Carbohydrates: 35g | Protein: 24g | Fat: 49g | Saturated Fat: 15g | Cholesterol: 47mg | Sodium: 916mg | Potassium: 505mg | Fiber: 15g | Sugar: 2g | Vitamin A: 225IU | Vitamin C: 42mg | Calcium: 406mg | Iron: 5mg
Nutrition Facts
Lentil, Paneer and Cauliflower Salad
Amount Per Serving
Calories 665
Calories from Fat 441
% Daily Value*
Fat 49g75%
Saturated Fat 15g94%
Cholesterol 47mg16%
Sodium 916mg40%
Potassium 505mg14%
Carbohydrates 35g12%
Fiber 15g63%
Sugar 2g2%
Protein 24g48%
Vitamin A 225IU5%
Vitamin C 42mg51%
Calcium 406mg41%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.