Lentil Salad

Yields: 6-8 Servings

Ingredients

• 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

Vinaigrette

• 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

Directions

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. 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.
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. 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).
4. 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.
5. 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.

Optional Add-Ins:

• Arugula
• Walnuts
• Goat cheese
• Fresh herbs: flat-leaf parsley, cilantro, basil
• Sprouts
• Crispy seasonal veggies

Recipe adapted from: http://www.mynewroots.org/site/2010/06/the-best-lentil-salad-ever-2/