Ingredients:
Dressing
- 3/4 cup corn oil (or grapeseed oil or other light oil)
- 1/2 cup wine vinegar (or white balsamic)
- 2 tablespoons curry powder
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 teaspoon ground cumin
- 1 teaspoon dry mustard
- 1/2 teaspoon turmeric
- 1/2 teaspoon cardamom
- 1/2 teaspoon coriander
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
Salad
- 1 (1-pound) package Camellia Brand Lentils
- 1 1/2 cups dried currants
- 1/3 cup capers
- 1 cup finely chopped red onion
Directions:
- In a large bowl, whisk together all dressing ingredients and set aside.
- Rinse and sort lentils.
- Add lentils to a saucepan and cover with water.
- Bring to a boil, then reduce heat to a low simmer. Cook for 20-30 minutes, just until tender. Add water as needed to make sure the lentils are just barely covered.
- Rinse and drain well, combine with the dressing, and refrigerate overnight.
- At least 2 hours before serving, add the currants, capers and onions to the lentils and mix well. Refrigerate two more hours and serve.
View Comments (1)
Perhaps you could tell us how many servings this makes? And it's always helpful if you can include a nutritional breakdown!