Monday, July 25, 2016

Spiced Lentil Salad

Yield: 4-6 servings

1 cup du Puy lentils
2 1/2 cups water
1/2 small red onion, chopped
1/4 cup capers, chopped
1/4 cup parsley, chopped
1/4 cup cilantro, chopped

Optional: vegetables (cucumber, tomato, fennel, avocado, carrot, spinach, arugula), dried fruit (cranberries, currants), seeds (pumpkin, sunflower), nuts (almonds, walnuts), cheese (feta, goat's)

Dressing:
1/4 cup olive oil
1/4 cup apple cider vinegar
1 tbsp dijon mustard
1 tsp salt
1 tsp ground black pepper
3/4 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground turmeric
1/4 tsp cayenne pepper
1/4 tsp ground cardamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon

1. Rinse and drain the lentils. Place in pot with water and bring to a boil.
2. Reduce heat, cover, and simmer for about 15 minutes. Lentils should still have a bit of bite, avoid overcooking.
3. While lentils are cooking, combine all dressing ingredients in a small jar with a lid. Seal and shake vigorously to combine.
4. When lentils are cooked, drain and rinse under cold running water to stop the cooking process.
5. Once they have cooled slightly but are still are a little warm, put lentils in a large serving bowl and toss with the dressing.
6. Stir in onion, capers, herbs, and any other additions.
7. Store leftovers in the fridge, covered, for up to 3 days.

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