The Best Puy Lentil Salad

Serves 4

Here is a GUEST RECIPE for a wonderful vegetarian salad, which we found in My New Roots, which is a meal in itself or a great accompaniment to other dishes like the Beetroot & Feta Burgers.
 

Ingredients:
 

• 1 ½ cups  Du Puy lentils

• 1 medium red onion, diced or finey sliced

• 1 cup dried currants (you could also use raisins or other dried fruit, I use mixed dried fruit)

• ⅓ cup capers

 

Vinaigrette:

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• 1/3 cup cold pressed, extra virgin olive oil

• ¼ ⅓ cup apple cider vinegar

• 1 tablespoon maple syrup

• 1 tablespoon strong mustard

• 1 teaspoons salt

• 1 teaspoons pepper

• ½ teaspoon ground cumin (optional)

• ½ teaspoon turmeric

• ½ teaspoon ground coriander

• ½ teaspoon ground cardamom

• ¼ teaspoon cayenne pepper

• ¼ teaspoon ground cloves

• ¼ teaspoon freshly grated nutmeg

• ¼ teaspoon ground cinnamon

Optional add-ins:

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• Arugula (bunch of rocket)

• Walnuts (handful)

• Goat cheese (generous chunk, crumbled)

• Fresh herbs: flat-leaf parsley, cilantro, basil

• Sprouts

• veggiesCrispy seasonal

 

Method
 

1. Rinse lentils well, drain. Place in a pot and cover with a 3-4 inches of water, bring to a boil, reduce to simmer.
    

2. Check lentils for doneness after 10 - 15 minutes, but they should take about 20 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. Be careful!
    

3. 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.
    

4. Finely dice red onion – the salad is best if all the ingredients are about the same size. If using raisins, chop them roughly to make them a bit smaller, and do the same with the capers if they are large.
    

5. When the lentils are cooked, remove from heat, drain and place under cold running water to stop the cooking process.
    

6. Once cooled slightly but still a little warm, place lentils in a large serving bowl and toss with dressing.
    

7. Add other onion, capers, and currants.
    

8. If using other add-ins such as herbs, greens, or cheese, wait until just before serving.
    

9. Otherwise, this salad can hang out in the fridge for a couple days.