red lentil salad
My friend Mollie makes this fairly often, so I've eaten it a bunch of times but never made it myself. I think she can actually make it from memory, just by remembering that all the spices in the dressing start with C (like cookie), so if you just use every C spice on your spice rack, you're good to go...
Dressing:
1/2 C corn/veggie oil (I have found this to be a LITTLE much--especially if you cook the lentils a little too long, then they don't absorb as much, so I would use just UNDER 1/2 C)
1/4 C white wine vinegar
2 tsp salt
2 tsp pepper
1/4 tsp nutmeg
1/4 tsp cloves
1 tsp cumin
1/4 tsp cinnamon
1/2 tsp coriander
1/4 tsp curry
1/2 tsp cardamom
Other:
1 lb dried red lentils (~ 2 C dry)
1 C currants
1 C finely chopped red onion
(1) Whisk all dressing ingredients together
(2) Wash lentils and cook for ~3-5 min until JUST tender. Rinse and drain.
(3) Pour dressing over lentils and put in the fridge overnight, or at least 4-6 hrs.
(4) Add onions and currants and serve.
Dressing:
1/2 C corn/veggie oil (I have found this to be a LITTLE much--especially if you cook the lentils a little too long, then they don't absorb as much, so I would use just UNDER 1/2 C)
1/4 C white wine vinegar
2 tsp salt
2 tsp pepper
1/4 tsp nutmeg
1/4 tsp cloves
1 tsp cumin
1/4 tsp cinnamon
1/2 tsp coriander
1/4 tsp curry
1/2 tsp cardamom
Other:
1 lb dried red lentils (~ 2 C dry)
1 C currants
1 C finely chopped red onion
(1) Whisk all dressing ingredients together
(2) Wash lentils and cook for ~3-5 min until JUST tender. Rinse and drain.
(3) Pour dressing over lentils and put in the fridge overnight, or at least 4-6 hrs.
(4) Add onions and currants and serve.
Comments
must try immediately.
I have red lentils in the pantry, but they are for Sasha.
Who gets to eat?
America voted and...we'll tell you after the break.