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Curried Red Lentil Salad
Sigrid got this recipe from a friend and she reworks it a bit each time.
Sigrid brought this gorgeous, colorful, and delicious salad to the Summer 2018 potluck in Portland.
240 ml 1 c red lentils
Marinade:
1/4 - 1/3 c oil of your choice (I used half walnut, half olive) 1/4 - 1/3 c wine vinegar
15 ml1 Tbsp maple syrup
5 ml1 tsp black pepper
5 ml1 tsp dry mustard (or 1 Tbsp prepared) 1/2 tsp turmeric
2 ml1/2 tsp nutmeg
2 ml1/2 tsp coriander
1 ml1/4 tsp each clove, cinnamon, ginger powder
salt to taste
Reserved ingredients:
240 ml1 c plumped currants (or: I used a combination of currants, dried cranberries and dried white mulberries; I have also used chopped dried mango or dried apricots)
79 ml1/3 c capers
Cook red lentils for 5-7 min in ample water, drain in sieve, rinse quickly with cold water, shake out all excess water. (The “trick” is to cook the lentils so they are done, “al dente,” but do not get mushy and fall apart; so check a few times, before adding another cooking minute.)
Mix all marinade ingredients and add to lentils, stirring well.
Refrigerate overnight.
Add the reserved ingredients a couple of hours before serving.
Serve as is or on bed of lettuce. Enjoy!
Optional:
Use your imagination and omit or add: very finely grated carrots, chopped celery, chopped parsley or cilantro; pine nuts or roasted chopped almonds.
I have liked adding avocado just before serving.
I used to add 1c diced red onion (I omit now for health reasons, but it tasted delicious with)