Spiced Lentil Salad
Original recipe supplied by Eat Grain and developed by My New Roots
2 cups brown lentils
1 medium red onion, diced small
1 cup golden raisins
1/3 cup small capers, rinsed and coarsely chopped
1/2 cup parsley, chopped
1 cup toasted walnuts, chopped
1/3 cup extra virgin olive oil
1/3 cup apple cider vinegar
1 tbsp coconut sugar or organic sugar
1 tbsp SMAK DAB Mustard (Curry Dijon or White Wine Herb)
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1 tsp ground cumin
1/2 tsp turmeric
1/2 tsp coriander
1/2 tsp cardamom
1/4 tsp cayenne pepper (or chile flakes)
1/4 tsp cinnamon
To cook the lentils, start with rinsing them in a fine mesh strainer. Transfer the lentils to a saucepot and add water, enough to cover the lentils by about 1 inch. Bring the water to a rapid simmer over medium-high heat, then reduce the heat to maintain a gentle simmer. Cook uncovered for 20-30 minutes, or until the lentils are soft but not mushy.
Once the lentils are cooked, drain and allow to cool for a few minutes. Toss the lentils with the dressing in a large bowl. Once the mixture has cooled even more, gently fold in the remaining ingredients, adding in the herbs and walnuts last. Toss well and enjoy!
NOTE: This recipe keeps well in the fridge for up to 5 days.