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Health & Fitness

Curried Lentil Salad Packs Powerful Nutrient Punch

Did you know eating curry may be giving your body powerful nutrients that have been shown to fight cancer? Try this nutrient-filled lentil salad recipe for summer.

A few years ago I made a sauce using the spice turmeric. The bright, golden-yellow spice, splashed on my shirt and stained it. I was annoyed. But since that messy day, I’ve learned to respect the potent properties in vibrant turmeric powder.

The phytonutrient (plant chemical) in turmeric that stained my shirt is called curcumin. And mark my words, this will not be the last time you hear about this phyto-powerhouse! According to the journal Life Extension, March 2011 issue, there were “240 published studies appearing in the global scientific literature in the past year alone.” Why?

Curcumin “intervenes at each stage in the complex sequence of events that enable cancer cells to develop, proliferate and metastasize.” Cancer protection in a spice! These findings have scientists scrambling to find ways to utilize these properties to both prevent and battle cancer. 

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You can start protecting your cells now, by simply adding turmeric to your meals. This spice is most often found in curry powders. So adding curry powder to chicken or tuna salad is an easy way to start. One of my favorite ways to incorporate curry is with lentils. This traditional Indian combination is loaded with nutrients and protein. My summer lentil salad is a refreshing alternative to mayonnaise-filled potato and pasta salads. Enjoy and keep your eyes open for more research on this powerful spice!

Curried Lentil Salad

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1 ½ cups French green lentils                                                                          ½  cup olive oil

3 cups water                                                                                                            ¼ cup wine vinegar

1 cup chopped celery                                                                                            2 tsp. sugar

1 cup chopped cucumber                                                                                    ½ tsp. salt

1 cup raisins                                                                                                             ½ tsp. pepper

¼ cup chopped purple onion                                                                           2 tsp. curry powder

½ cup chopped cashews

 

Simmer the lentils in the water until tender, about 20-30 minutes. After lentils cool, add celery, cucumber, raisins, and onion. Whisk together oil, vinegar, sugar, salt, pepper, and curry. Stir together and chill before serving.

For more recipes or to learn about wellness coaching, school and corporate wellness programming visit Kathy at www.wellnessroadtrip.com

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