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.