Ingredients
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600 g dried red lentils (they actually look bright orange)
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140 g currants
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1/4-1/2 cup capers (I use small salted capers that have been rinsed)
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175 ml light olive oil
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70 ml red wine vinegar
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2 tablespoons white sugar
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2 teaspoons sea salt
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fresh ground black pepper, to taste
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1 teaspoon freshly ground cumin
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1 teaspoon mustard powder
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1 1/2 teaspoons freshly grated nutmeg
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1/4 teaspoon cinnamon
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Instructions
- Place large saucepan of water on to boil for the lentils.
- Check lentils for any stones etc. Place lentils in a fine sieve and run under lots of running water, when water runs clear, give them a good tap on the side of the bench to get rid of excess water.
- Tip lentils into saucepan of boiling water, stir them well and cook them for only a couple of minutes, until they are just tender with a hint of firmness (watch them very carefully as they can turn into mush in the space of 30 seconds or so, testing them as you go).
- As soon as they are ready pour them into a sieve to drain, shaking them well to get rid of any excess water.
- Tip the cooked lentils into the dressing and mix well. Add the currants and the capers, and leave the salad to cool to room temperature, stirring it regularly.
- When you are ready to serve, pile it onto a plate/bowl and sprinle some onion slithers and parsley leaves over the top.