Lentil Salad
Ingredients:
2 ¼ cups (1 lb.) green – French green lentils
1 medium red onion, diced
1 cup dried currants (you could also use raisins or other dried fruit)
1/3 cup capers
Ingredients:
2 ¼ cups (1 lb.) green – French green lentils
1 medium red onion, diced
1 cup dried currants (you could also use raisins or other dried fruit)
1/3 cup capers
Vinaigrette
1/3 cup cold pressed, extra virgin olive oil
1/4 cup apple cider vinegar
1 Tbsp. maple syrup
1 Tbsp. strong mustard
2 tsp. salt
2 tsp. pepper
1 tsp. ground cumin
1/2 tsp. turmeric
1/2 tsp. ground coriander
½ tsp ground cardamom
1/4 tsp. cayenne pepper
¼ tsp. ground cloves
1/4 tsp. freshly grated nutmeg
¼ tsp. ground cinnamon
Optional add-ins:
Arugula
Fresh FIGS
Walnuts
Walnuts
Chopped almonds
Fresh herbs: flat-leaf parsley, cilantro, basil
Sprouts
Crispy seasonal veggies
Directions:
1. Rinse lentils well, drain. Place in 5 qt roaster and cover with a 3-4 inches of water, bring to a high simmer place lid on and reduce heat when the vapo valve clicks. Check lentils for done-ness after 15 minutes, but they should take about 20 minutes in total.
2. While the lentils are simmering, make the dressing by placing all ingredients in a jar with a tight fitting lid and shake vigorously to combine. Or you can blend in blender on pulse.
3. Cut the red onion with cone #2-with the saladmaster machine or dice small. The salad is best if all the ingredients are about the same size. If the capers are large chop into smaller bits.
4. When the lentils are cooked, remove from heat, drain and place under cold running water to stop the cooking process. Once cooled slightly but still a little warm, place lentils in a large serving bowl and toss with dressing. Add other onion, capers, and currants. If using other add-ins such as herbs, greens, or, wait until just before serving. Otherwise, this salad can hang out in the fridge for a couple days.
Fresh herbs: flat-leaf parsley, cilantro, basil
Sprouts
Crispy seasonal veggies
Directions:
1. Rinse lentils well, drain. Place in 5 qt roaster and cover with a 3-4 inches of water, bring to a high simmer place lid on and reduce heat when the vapo valve clicks. Check lentils for done-ness after 15 minutes, but they should take about 20 minutes in total.
2. While the lentils are simmering, make the dressing by placing all ingredients in a jar with a tight fitting lid and shake vigorously to combine. Or you can blend in blender on pulse.
3. Cut the red onion with cone #2-with the saladmaster machine or dice small. The salad is best if all the ingredients are about the same size. If the capers are large chop into smaller bits.
4. When the lentils are cooked, remove from heat, drain and place under cold running water to stop the cooking process. Once cooled slightly but still a little warm, place lentils in a large serving bowl and toss with dressing. Add other onion, capers, and currants. If using other add-ins such as herbs, greens, or, wait until just before serving. Otherwise, this salad can hang out in the fridge for a couple days.
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