Curried Lentil and Cashew Salad |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This slightly exotic lentil salad can be made many ways, curried is just the one I like best. The cook time is for the lentils, they must be done to your preference. The vegetables are meant to be raw. Ingredients:
1/2 lb cooked lentils (dark green preferred) |
1/2 cup chopped red bell pepper |
1/2 cup chopped celery |
1/3 cup currants |
1/3 cup diced red onion |
1/2 cup chopped roasted and salted cashews |
1/4 cup olive oil |
1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar |
1/3 cup lemon juice |
2 tablespoons prepared mustard |
1 tablespoon curry powder |
salt and pepper |
Directions:
1. Mix the dressing ingredients together and soak the currants in the dressing.
2. Put the lentils into a 3 quart pot, cover with water and bring to a boil.
3. Cook until tender; While the lentils cook,cut all the vegetables as indicated, set aside to add to the lentils.
4. Drain the lentils.
5. Place the drained lentils into large bowl.
6. Add the vegetables and stir well.
7. Add the dressing and currants to the other mixture and stir well.
8. Add the cashews.
9. Let stand briefly and eat warm, or chill to eat the next day.
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