green lentil salad

The original recipe called for Du Puy lentils but while I have been assured by numerous food blogs that these are the only way to go, my ongoing student status precludes me from trying them for fear of being unable to return to the humble green lentil. But this salad still tastes good with the normal green / brown lentils (just don’t use red, that wouldn’t work). The key to this is in the vinaigrette, then you can add whatever veg you’d like.

This should make enough for 4 lunches or lots of sides. It’s not as voluminous as some salads, but the protein-filled lentils are nice and filling.

vinaigrette

1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 tbsp golden syrup
1 tbsp strong mustard
2 tsp salt
2 tsp pepper
1 tsp ground cumin
½ tsp turmeric
½ tsp ground coriander
½ tsp ground cardamom
¼ tsp cayenne pepper
¼ tsp ground cloves
¼ tsp freshly grated nutmeg
¼ tsp ground cinnamon

other ingredients

400g / 2 cups lentils, cooked according to packet instructions, until slightly al dente – don’t over-cook!
1 red onion, diced
1 cup raisins or currents, soaked in boiling water for a few minutes so they’re juicy

optional

1 cup frozen peas
Handful cherry tomatoes
Rocket
Almonds
Feta / cheddar cheese
Fresh parsley

1. Cook the lentils. In the meantime, chop the vegetables.
2. Place all the vinaigrette ingredients in a jar and shake vigorously (with the lid on!) to combine.
3. When the lentils are done, drain and run under cold water to stop them cooking further.
4. Stir the dressing into the lentils and add onion and raisins. Add the other ingredients just before serving – or, if you’re taking this as a packed lunch, add them in the morning including the frozen peas and your salad will be kept cool all day!

(via http://www.mynewroots.org/site/2010/06/the-best-lentil-salad-ever-2/)