About the Recipe
Beautiful easy salad, great for Sunday BBQ or weekly food prep. Very easy to make and stores well for a few days in the fridge.
High in fibre, folate polyphenols and good source of protein.
Adaptation of Sarah Britton's Recipe.
Ingredients
Salad
2 ¼ cups Du Puy lentils
1 medium red onion diced
1 cup dried currants/raisons/cranberries/inca berries
⅓ cup capers
Dressing:
⅓ cup extra virgin olive oil
¼ cup apple cider vinegar
1 Tbsp. maple syrup
1 Tbsp. dijon mustard
2 tsp. salt
2 tsp. pepper
1 tsp. ground cumin
½ tsp. turmeric
½ tsp. ground coriander
½ tsp ground cardamom
¼ tsp. cayenne pepper
¼ tsp. ground cloves
¼ tsp. freshly grated nutmeg
¼ tsp. ground cinnamon
Bold items are base items which must be used. The rest are amazing and add alot but can be skipped for convenience
Optionals:
Rocket/Spinach
Walnuts/Pecans/
Goat cheese
Parsley, coriander, basil
Roasted veggies/
Salmon/mackerel
Preparation
Rinse lentils. 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!
While the lentils are cooking, make the dressing by placing all ingredients in a jar and shake vigorously to combine.
Finely dice red onion. If your dried fruit of choice is large, dice it and any large capers to be similarly sized to the onions and lentils.
When the lentils are cooked, drain and place under cold running water, briefly, to stop the cooking process. Ensure they stay a little warm, and then place lentils in a large serving bowl and toss with the dressing. Add onions, capers, and dried fruit.
Optionals can be added until just before serving. Will keep in the fridge for up to 3/4 days.
Notes:
Overcooking the lentils is not ideal for this dish, so be careful.
All the ingredients should be approximately the same size when cutting them.