Currant, red and white, raw
(or raisins or other dried fruit)
1/3 cup
Capers, canned
1/3 cup
Extra virgin olive oil
(For Vinaigrette)
1/4 cup
Apple cider vinegar
(For Vinaigrette)
1 tbsp
Dijon mustard
(For Vinaigrette)
2 tsp
Salt
(For Vinaigrette)
2 tsp
Black pepper
(For Vinaigrette)
1 tsp
Cumin
(For Vinaigrette)
1/2 tsp
Coriander, ground
(For Vinaigrette)
1/2 tsp
Turmeric, powder
(For Vinaigrette)
1/2 tsp
Cardamom, ground
(For Vinaigrette)
1/4 tsp
Cayenne pepper
(For Vinaigrette)
1/4 tsp
Ground cloves
(For Vinaigrette)
1/4 tsp
Nutmeg, ground
(For Vinaigrette)
1/4 tsp
Cinnamon
(For Vinaigrette)
Instructions
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! Overcooking the lentils is the death of this dish. Be careful!
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 – 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.
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 onion, capers, and currants.
