This lentil salad recipe was contributed by Therese Belanger.
Adapted from My New Roots and Food is the Frosting (MaggieMarshall)
2.25 cups (1 lb) dried lentils (red or tan) [2 packages of steamed lentils, refrigerated, from Trader Joe’s]
1 medium red onion, finely diced and soaked in water for at least 5 minutes (green onion works well, too)
1 cup dried currants (or other dried fruit)
1/3 cup capers (one 3.5 oz jar), chopped if large
Spiced Vinaigrette dressing:
3/4 cup extra virgin olive oil (or to taste)
1/2 cup apple cider vinegar or red wine vinegar
2 Tbsp maple syrup (or honey or sugar substitute)
2 tsp Dijon mustard
1/2 tsp Kosher salt, or to taste
2 tsp fresh ground pepper, to taste
1 tsp ground cumin
1 tsp dry mustard
1/2 tsp turmeric
1/2 tsp mace
1/2 tsp ground coriander
1/2 tsp ground cardamom
1/4 tsp pinch cayenne pepper
1/4 tsp ground cloves
1/4 tsp freshly grated nutmeg
1/4 tsp ground cinnamon
+Therese added tomatoes, cucumber, and kale to the recipe
1. Rinse lentils well and drain. Place in a pot and cover with a 3-4 inches of water, bring to a boil, for 4-6 minutes or until just tender. Don’t over cook. Rinse and drain well. Pat dry with a paper towel to absorb more of the moisture.
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 – the salad is best if all the ingredients are about the same size. If using raisins, chop them roughly to make them a bit smaller, and do the same with the capers if they are large.
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. Add drained onion, capers, and currants. Chill until serving, marinading at least overnight for the flavours to meld.
5. Prior to serving, consider adding in chopped apple and tossing with mixed greens.