Indonesian Red-Lentil Salad - Third Prize 1996

From The OFA Recipes for Every Season

Salads Recipes

Yield: 6 to 8 servings

Salad

• 1 pound dried red lentils
• 1 cup currants
• 1/3 cup capers
• 1-1/2 cups finely chopped onions

Wash lentils and cook in boiling water, testing after only 2 minutes; cook about 5 minutes, or until tender. Rinse and drain. Combine dressing ingredients and pour over lentils. Refrigerate overnight. Two hours before serving, mix in currants, capers, and onions. Keeps well when refrigerated.

Vinaigrette Dressing

• 3/4 cup corn oil
• 1/2 cup red-wine vinegar
• 2 tablespoons sugar
• 2 teaspoons salt
• 2 teaspoons pepper
• 1 teaspoon ground cumin
• 1 teaspoon dry mustard
• 1/2 teaspoon turmeric
• 1/2 teaspoon mace
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon cayenne
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon

Comments

Submitted by Ginger Harrison

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