Kohlrabi, Red Lentil and Couscous Salad with Curry
8 servings
45 minutes
This salad of kohlrabi, red lentils, and couscous with curry is a true gastronomic journey to the heart of India. Its recipe combines the freshness of vegetables, the rich nutty flavor of lentils, and the delicate texture of couscous, while the aroma of curry adds an Eastern mystery to the dish. Spinach leaves and mint add freshness, and a garlic dressing with wine vinegar highlights vibrant flavor accents. This salad is not only nutritious but also harmonious — it is perfect as a light lunch or an impressive addition to a festive table. Bright, aromatic, and full of flavor contrasts, it will appeal to lovers of Indian cuisine and those who appreciate a balance of healthiness and enjoyment in food.
1
Crush the garlic with a press, mix it with white wine vinegar and curry powder. Gradually stir in the oil, and season with salt and pepper to taste.
- Garlic: 2 cloves
- White wine vinegar: 125 ml
- Curry powder: 1.5 tablespoon
- Olive oil: 160 ml
- Salt: to taste
- Ground black pepper: to taste
2
Boil water in a pot, add salt, throw in lentils with thinly sliced kohlrabi leaves, and cook for about six minutes. Drain and rinse several times with cold water to cool.
- Red lentils: 450 g
- Kohlrabi: 400 g
- Salt: to taste
3
In the same pot, bring another 300 ml of water to a boil, remove from heat, add 3 tablespoons of the previously prepared sauce, season with a little salt, and add the couscous. Cover the pot and let it sit for five minutes. Transfer to a bowl and cool.
- Couscous: 150 g
- Salt: to taste
4
Add half a cup of sauce, diced kohlrabi, and finely chopped green onion (about 1 cup) to the lentils, and mix lightly. Season with salt and pepper to taste.
- Red lentils: 450 g
- Kohlrabi: 400 g
- Spring onion: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
5
Finely chop fresh mint leaves (about half a cup) and mix with couscous.
- Fresh mint: 1 bunch
6
On a large plate, arrange spinach leaves and drizzle with a couple of spoons of the remaining sauce. In the center of the plate, create a mound of cooked lentils on top of the leaves. Surround it with couscous. Serve with the remaining vinegar-garlic dressing.
- Spinach: 150 g
- Olive oil: 160 ml
