Curried Red Lentil, Kohlrabi and Couscous Salad

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 354.8
  • Total Fat: 8.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 27.5 mg
  • Total Carbs: 52.3 g
  • Dietary Fiber: 11.3 g
  • Protein: 19.3 g

View full nutritional breakdown of Curried Red Lentil, Kohlrabi and Couscous Salad calories by ingredient
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Adapted from Bon Appetit August 2010. Lowered the fat and calories. Reduced the servings from 8 to 4. Adapted from Bon Appetit August 2010. Lowered the fat and calories. Reduced the servings from 8 to 4.
Number of Servings: 4


    1/4 cup white wine or white balsamic vinegar
    .75 tbsp curry powder
    1 garlic clove, minced
    2 tbsp olive oil
    8 oz dry red lentils (about 1 generous cup)
    1-2 large kohlrabi (about 3/4 pound); leaves stemmed and thinly sliced; bulb peeled and cut into 1/3" pieces (about 1 1/2 cups)
    1/2 cup whole wheat couscous
    1/2 cup diced scallions
    3 or 4 oz baby spinach
    1/4 cup chopped fresh mint


Whisk vinegar, curry powder, and garlic in a medium bowl to blend. Slowly whisk in olive oil. If desired, season with salt and pepper.

Cook lentils and kohlrabi leaves in a heavy large saucepan of boiling salted water until lentils are barely tender but not too soft, about 6 minutes. Drain; rinse under cold water; drain again.

In the same saucepan, bring another 3/4 cup of water to a boil. Remove from heat, add 1 tbsp dressing, and salt if desired. Stir in couscous, then cover pot and let stand 5 minutes. Fluff with a fork.

In a large bowl, mix together couscous, lentil mixture, scallions, and mint with 1/2 of remaining dressing. Toss to coat. Serve with remaining dressing on the side.

Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user XTMONT.

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Member Ratings For This Recipe

  • This looks like a good recipe but has one big omission: directions don't mention when/how long to cook kohlrabi pieces. Only talks about the leaves. - 8/8/12

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