Indonesian Red-Lentil Salad - Third Prize 1996



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

Cooking & Recipes


6 to 8 servings

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