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 cup raisins or 1/2 cup dried currant
-
3 tablespoons capers, drained
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 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!