Lentil Salad

I love making a large salad at the beginning of the week, makes getting meals ready in snap so much easier! This is a great meal salad served with some crusty bread, maybe some shavings of cheese, but it also works well as a side dish! This recipe can be cut in half, but make the whole amount and share!!

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4 c lentils, French is what I used
Chicken stock, vegetable stock or water, about 5-6 cups

1 large red onion, finely diced
1 c dried currants or dried fruit of choice
1 1/2 c toasted walnuts
3/4 c chopped fresh herbs (basil, oregano, thyme, mint, lemon balm)


Rinse lentils, place in a large pot and cover with enough liquid by about 4 inches. Bring to a boil, reduce heat and simmer for about 25-30 or until tender, but not mushy. Drain any remaining liquid,  add in the onion, fruit, walnuts and herbs. Keep warm.

Make dressing:
1 c extra virgin olive oil (or oil of choice)
1/2 c balsamic vinegar
3 tbsp. grade B maple syrup
2 tbsp. grainy mustard
2 tbsp. capers

Whisk together in a large bowl, to emulsify.

Combine:

1/2 tsp. ground cinnamon
1 tsp. turmeric
2 tsp. ground cumin
1 tsp. ground coriander
3/4 tsp. cardamom
1/4-1/2 tsp. cayenne pepper
kosher salt and fresh black pepper to taste
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg

Whisk these together well and add to dressing, stir well. Drizzle over warm lentils and toss well to combine.

Best served at room temperature!