Currant, red and white, raw
(or raisins or other dried fruit)
1/3 cup
Capers, canned
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!
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 approved dressing. Add onion, capers, and currants.
