The Best Lentil Salad, Ever
photo by rpgaymer
- Ready In:
- 30mins
- Ingredients:
- 18
- Serves:
-
4
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 1/2 cup raisins or 1/2 cup dried currant
- 3 tablespoons capers, drained
directions
- 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.
- In a small bowl, make the dressing by whisking together the olive, vinegar, maple syrup, mustard and all the spices (salt through cinnamon).
- 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!
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Reviews
-
Delicious salad and a great way to use lentils. I especially loved the addition of the cinnamon, nutmeg and cloves as they really added a wonderful flavor to this salad. I used green onion vs. the red as I was out and I took the advice of one of the reviewers and added some feta, toasted nuts and served the lentils on some arugula. Added a few extra dried cranberries just because I love them so much in salads. Will definitely make this salad again for sure. Made for PRMR, January, 2014.
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I've been making this recipe for years to bring to dinner parties! The spice blend is so well balanced and satisfies a range of palates. I don't use lentils though! I have always used quinoa instead since day one. Lentil lovers may be disappointed, but I love the lightness of the salad with almost equal parts arugula and quinoa. This will impress your friends for sure. Thanks so much for the recipe, Sarah!
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RECIPE SUBMITTED BY
rpgaymer
Chicago, Illinois
Feel free to use my recipes.