Yields: 6-8 Servings
- 2 ¼ cups (1 lb) Du Puy lentils (French green lentils)
- 1 medium red onion, finely diced
- 1 cup dried currants (or raisins/other dried fruit)
- 1/3 cup capers
- 1/3 cup cold pressed, extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1 Tbsp. maple syrup
- 1 Tbsp. strong mustard
- 1/2 tsp. salt
- 1 tsp. pepper
- 1 tsp. ground cumin
- 1/2 tsp. turmeric
- 1/2 tsp. ground coriander
- 1/2 tsp ground cardamom
- 1/4 tsp. cayenne pepper
- 1/4 tsp. ground cloves
- 1/4 tsp. freshly grated nutmeg
- 1/4 tsp. ground cinnamon
- Rinse lentils well, drain. Place in a pot and cover with a 3-4 inches of water, bring to a boil, reduce to simmer. Check lentils for doneness after 15 minutes, but they should take about 20 minutes in total. You will know they are cooked if they still retain a slight tooth – al dente.
- 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.
- Finely dice red onion and other vegetables if using (the salad is best if all the ingredients are about the same size, including raisins and capers).
- 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 other onion, capers, and currants. If using other add-ins such as herbs, greens, or cheese, wait until just before serving. Otherwise, this salad can hang out in the fridge for a couple days.
- Goat cheese
- Fresh herbs: flat-leaf parsley, cilantro, basil
- Crispy seasonal veggies