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Indonesian Red-Lentil Salad - Third Prize 1996

Indonesian Red-Lentil Salad – Third Prize 1996
1 vote, 4.00 avg. rating (79% score)
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Yield: 6 to 8 servings

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  • 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.

Additional Notes:

Submitted by Ginger Harrison

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


Updated Thursday, May 8th, 2003

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One Response to Indonesian Red-Lentil Salad – Third Prize 1996

  1. Anonymous May 24, 2005 at 11:12 am #

    This is a truly spicy dish perfect for “ethnic” potlucks. Doubled up on the cumin, as I think it’s too close to coriander to make a difference. Mace is pricey, but a little goes a long way!

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