The Best Lentil Salad, Ever |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
She calls it the best lentil salad ever, and I have to agree. I serve this over a small bed of baby arugula, and top the salad with some crumbled goat cheese for a healthy, tasty meatless meal. Other optional add-ins mentioned by Sarah are walnuts, fresh herbs & sprouts. Ingredients:
8 ounces dry lentils |
3 tablespoons olive oil |
2 tablespoons apple cider vinegar |
1/2 tablespoon maple syrup |
1/2 tablespoon stone ground mustard |
1 teaspoon salt |
1 teaspoon pepper |
1/2 teaspoon ground cumin |
1/4 teaspoon turmeric |
1/4 teaspoon ground coriander |
1/4 teaspoon ground cardamom |
1/8 teaspoon cayenne pepper |
1/8 teaspoon ground cloves |
1/8 teaspoon ground nutmeg |
1/8 teaspoon ground cinnamon |
1/2 red onion, finely diced |
1/2 cup dried cranberries or 1/2 cup raisins or 1/2 cup dried currant |
3 tablespoons capers, drained |
Directions:
1. Rinse lentils well, drain. 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 10 minutes, but they should take about 15 minutes in total. You will know they are cooked if they still retain a slight tooth – al dente! (Overcooking the lentils is the death of this dish) Drain & rinse the lentils under cold water and set aside.
2. In a small bowl, make the dressing by whisking together the olive, vinegar, maple syrup, mustard and all the spices (salt through cinnamon).
3. In a large serving bowl, gently combine the lentils and dressing. Add the onions, cranberries and capers and stir to combine well. If using other add-ins such as herbs, greens, or cheese, wait to add until just before serving. Otherwise, this salad can hang out in the fridge for as long as a couple days!
|
|