Scott Atherton's Curried Red Lentil Salad
Scott Atherton is an announcer on VPR.
This very simple and tasty recipe comes from the excellent Frog Commissary cookbook. I often bring it to parties and potlucks, and invariably I'm asked for the recipe. Enjoy!
Dressing:
3/4 cup corn oil (or any other light oil, I used grapeseed oil)
1/2 cup 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 cardamom
1/2 teaspoon coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
Salad:
1 pound dried red lentils
1 cup dried currants
1/3 cup capers
1 finely chopped red onion
In a large bowl, whisk together dressing ingredients and set aside.
Wash lentils. Cook them in boiling water for 5-6 minutes or until just tender (test after 2 minutes). Rinse and drain well, combine with the dressing and let sit overnight. At least 2 hours before serving, add the currants, capers and onions. Let marinate for several hours.
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