Amazing Lentil Salad

From Sarah Britton's fantastic cookbook My New Roots

I've changed it up a little bit.


1 lb. French lentils (2 1/4 cups)
1 medium red onion, diced
1 cup dried currants
1/3 cup capers
1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 Tbsp. maple syrup
1 Tbsp. Dijon mustard
2 tsp. salt
2 tsp. pepper
1 tsp. ground cumin
1/2 tsp. turmeric
1/2 tsp. ground coriander
½ tsp ground cardamom
1/4 tsp. cayenne pepper
¼ tsp. ground cloves
1/4 tsp. freshly grated nutmeg
¼ tsp. ground cinnamon

1. Rinse lentils well, drain. Place in a pot and cover with a 3-4 inches of water, bring to a boil, reduce to simmer. Cook for 20 minutes. You want them to be al dente - don't overcook them.
2. While the lentils are simmering, make the dressing by placing all ingredients in a jar with a tight fitting lid and shake vigorously to combine.
3. When the lentils are cooked, remove from heat, drain and place under cold running water to stop the cooking process. Once cooled slightly but still a little warm, place lentils in a large serving bowl and toss with dressing. Add the onion, capers, and currants. 
Serve room temperature.



Carolee WalkerComment