Makes 4 to 6 servings

  • 3 pieces naan
  • ½ cup extra-virgin olive oil
  • 3 Tbsp. lemon juice (from 1 lemon)
  • ¾ tsp. kosher salt
  • ¼ tsp. curry powder
  • Dash of ground ginger
  • 1 cup cooked or canned lentils, rinsed and drained
  • 2 medium carrots, peeled and shaved into strips (about 2/3 cup)
  • 1 nectarine, pitted and cut into ½ dice
  • 1 red bell pepper, seeded and cut into ½ dice
  • ¼ cup finely diced white onion
  • ¼ cup golden raisins
  • ¼ cup chopped cilantro


Active time: 25 minutes
Total time: 40 minutes

Toast naan until golden (cut in half if needed to fit in toaster). When naan is cool enough to handle, tear into bite-size pieces and set aside.

In a small bowl, whisk together oil, lemon juice, salt, curry powder, and ground ginger; set aside.

In a large bowl, mix lentils, carrots, nectarine, pepper, onion, raisins, and cilantro. Add naan and toss with reserved dressing. Let sit 15 to 30 minutes, transfer to a platter, and serve.


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