When life is super stressful and you’re on the sandwich diet. I’ve been making these curry lentil salad sandwiches for a couple of months now, but this week specifically I finally got around to sharing the recipe here. I talked about a similar combo on my Instagram in April. Forgive me, I was not prepared for the craziness that is motherhood so content is getting shared here much later than anticipated. But I wanted to say that this variation is top notch and you absolutely must try it if you’re a fan of curry powder.
I will say that if you don’t have any raisins on hand you can absolutely replace them for dried cherries, cranberries or chopped pitted dates. It really adds to the overall flavor to have that little bit of sweetness. As well as the crunch from the toasted cashews. If you have a nut allergy you can replace the cashews with toasted sunflower seeds.
I made these gluten-free using my favorite brand of vegan bread. You can also make this as a wrap, spread it onto crackers or use to dip veggies into. This salad is best made no more than a day in advance. It will keep for up to 4 days in an airtight container stored in the fridge.
If you happen to make these Curry Lentil Salad Sandwiches, be sure to also snap a photo and tag me @PlantPhilosophy on Instagram using #PlantPhilosophy so I don’t miss seeing your post. I love to leave a comment and reshare my favorite recreations. Thank you very much for taking the time to follow along with my content and make my recipes!
Curry Lentil Salad Sandwiches
Yield 2 1/2 cups
- 1 ½ cups Brown Lentils, cooked
- 2 tbsp Vegan Mayo or Tofu Sour Cream
- 1 large Celery stalk, small chopped
- 2 tbsp Scallions, thinly sliced
- 3 tbsp Cashews, toasted & chopped
- 2 tbsp Raisins, soaked
- 1 ½ tsp Curry Powder
- Salt & Pepper, to taste
- Bread, I used gf slices
- Romaine Lettuce
- Tomato Slices
- Red Onions
- Lightly mash cooked lentils with the back of a spoon.
- Measure and mix together all ingredients until evenly combined. Taste and adjust seasonings as needed.
- Serve with crackers or on lightly toasted bread, topped with greens, tomato slices and red onion.
Courses Lunch, Entree