The Best Lentil Salad Ever

Lentil Salad

(Makes six to eight servings)

2 ¼ cups du Puy lentils or black “beluga” lentils (do not use canned)
1/3 cup cold-pressed olive oil
¼ cup apple cider vinegar
1 Tbsp pure maple syrup
1 Tbsp Dijon mustard
2 tsp fine sea salt
2 tsp freshly ground black pepper
1 tsp ground cumin
½ tsp ground 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
1 medium red onion
1 cup dried currants or other dried fruit
1/3 cup capers

Rinse and drain the lentils. Put them in a pot, cover with 3 to 4 inches water, and bring to a boil. Reduce the heat and simmer, checking for doneness after 15 minutes. They should take about 20 minutes total; you will know they are done if they’re al dente. Overcooking the lentils is the death of this dish, so be careful!

While the lentils are simmering, make the dressing by combining the olive oil, vinegar, maple syrup, mustard, and spices in a jar with a tight-fitting lid. Seal, and shake vigorously to combine.

Finely dice the red onion. Chop the currants to make them a bit smaller than the onion dice. Chop the capers to the same size as the currants.

When the lentils are cooked, remove them from the heat, and drain them under cold running water to stop the cooking process. Once they have cooled slightly but are still a little warm, put the lentils in a large serving bowl and toss with the dressing. Stir in the onion, capers, and currants. Store leftovers in the fridge, covered, for up to 3 days.

(Photo: My New Roots)

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