Indonesian Red-Lentil Salad - Third Prize 1996

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Salad

Ingredients

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

Instructions

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

Ingredients

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

Cooking & Recipes

Yield: 

6 to 8 servings

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