Curried Lentil Salad

Average: 4 (1 vote)
30 minutes 10 Servings Print RecipeEmail Recipe


3cupdried red lentils (about 1 1/2 pounds)
2cupred onions (finely chopped)
1cupdried currents
3⁄4cupfresh parsley (chopped)
1⁄3cupcapers (drained)
1⁄2cupred wine vinegar
1⁄4cupdijon mustard
1teaspooncoarse kosher salt
1⁄2teaspoonground black pepper
1⁄2teaspoonground cumin
1⁄2teaspoonground coriander
1⁄2teaspoonground mace
1⁄4teaspoonground cardamom
1⁄4teaspoonground cloves
1⁄4teaspoonground nutmeg
1⁄4teaspooncayenne pepper
1⁄4teaspoonground cinnamon
1 1⁄4cupcanola oil
5cupbaby spinach (loosely packed – about 5 ounces)


Bring water to boil in large pot over high heat. Add lentils; cook 2 minutes. Turn off heat; let stand 5 minutes (lentils will be just tender but still firm to bite). Drain; rinse under cold running water until lentils are completely cool. Drain well. Mix onions, currants, parsley, and capers in large bowl. Mix in lentils.

Purée vinegar and next 12 ingredients in blender until smooth. With blender running, gradually add oil; blend well. Pour dressing over lentil mixture; toss to combine. Season with salt and pepper. Cover and refrigerate at least 30 minutes and up to 4 hours. Divide spinach among plates. Top with lentil salad and serve.


Preparation time does not include refrigeration time.

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