The Best Lentil Salad, Ever - cooking recipe

Ingredients
    8 ounces dry lentils
    3 tablespoons olive oil
    2 tablespoons apple cider vinegar
    1/2 tablespoon maple syrup
    1/2 tablespoon stone ground mustard
    1 teaspoon salt
    1 teaspoon pepper
    1/2 teaspoon ground cumin
    1/4 teaspoon turmeric
    1/4 teaspoon ground coriander
    1/4 teaspoon ground cardamom
    1/8 teaspoon cayenne pepper
    1/8 teaspoon ground cloves
    1/8 teaspoon ground nutmeg
    1/8 teaspoon ground cinnamon
    1/2 red onion, finely diced
    1/2 1/2 cup raisins or 1/2 cup dried currant
    3 tablespoons capers, drained
Preparation
    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 10 minutes, but they should take about 15 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) Drain & rinse the lentils under cold water and set aside.
    In a small bowl, make the dressing by whisking together the olive, vinegar, maple syrup, mustard and all the spices (salt through cinnamon).
    In a large serving bowl, gently combine the lentils and dressing. Add the onions, cranberries and capers and stir to combine well. If using other add-ins such as herbs, greens, or cheese, wait to add until just before serving. Otherwise, this salad can hang out in the fridge for as long as a couple days!

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