Indonesian Red-Lentil Salad - Third Prize 1996

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

Yield: 

6 to 8 servings

Category

Course

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