Curried Lentil Salad With Capers Currants Recipe 425

Steps:

• 1. Rinse the lentils well and pick through them to remove any dirt or bits of rock. Drain them, then put them in a pot with the garlic clove and the bay leaf and cover with 3-4 inches of water. Cover and bring to a boil then turn the heat down and let it simmer for 20-25 minutes. You should start testing the lentils for doneness at around 15 minutes in, just in case, since you don't want to overcook them - mushy lentils are just not as appealing as toothsome ones. 2. While the lentils are simmering, make the dressing by placing all ingredients in a jar with a tight fitting lid and shake vigorously to combine. If you don't have all the spices, don't despair, it will probably still taste good with just some of them - for my money, the cumin and coriander are the most important ones to include. 3. Dice up the onion (very fine) and chop up your veggies and herbs, trying to get the vegetables cut to roughly the same size. If you're using raisins instead of currants, I'd chop them up a bit and you can do the same with the capers if you have large ones. 4. When the lentils are finished, take the pot off the heat, drain it and fill with cold water to stop the lentils from continuing to cook (and getting mushy). After a few minutes, drain the water out and pour the lentils into a serving bowl and toss with the dressing. Add the onions, herbs, veggies, currants and capers (and any other ingredients you've chosen to add) and serve. this tastes even better the next day so you can definitely make it ahead of time and just keep it covered in the fridge. Read more: http://www.care2.com/greenliving/curried-lentil-salad.html#ixzz2q78w2EPp

Steps:

• In large bowl, whisk together all ingredients for dressing. Set aside.
• Wash lentils. Cook in boiling water 5-6 minutes or until just tender. Rinse and drain well.
• Add capers, currants and onions to lentils.
• Combine with dressing and let marinate at least 2 hours in the refrigerator before serving.
• Enjoy!

Steps:

• Place large saucepan of water on to boil for the lentils.
• Check lentils for any stones etc. Place lentils in a fine sieve and run under lots of running water, when water runs clear, give them a good tap on the side of the bench to get rid of excess water.
• Tip lentils into saucepan of boiling water, stir them well and cook them for only a couple of minutes, until they are just tender with a hint of firmness (watch them very carefully as they can turn into mush in the space of 30 seconds or so, testing them as you go).
• As soon as they are ready pour them into a sieve to drain, shaking them well to get rid of any excess water.
• Tip the cooked lentils into the dressing and mix well. Add the currants and the capers, and leave the salad to cool to room temperature, stirring it regularly.
• When you are ready to serve, pile it onto a plate/bowl and sprinle some onion slithers and parsley leaves over the top.

Steps:

• Whisk together the dressing and set aside Wash lentils. Cook in boiling water 5-6 minutes or until just tender. Rinse and drain well. Combine with the other salad ingredients. Add the dressing; mix well and let marinate at least overnight. Stir before serving.

Steps:

• Bring water to boil in large pot over high heat. Add lentils; cook 2 minutes. Turn off heat; let stand 5 minutes (lentils will be just tender but still firm to bite). Drain; rinse under cold running water until lentils are completely cool. Drain well. Mix onions, currants, parsley, and capers in large bowl. Mix in lentils. Puree vinegar and next 12 ingredients in blender until smooth. With blender running, gradually add oil; blend well. Pour dressing over lentil mixture; toss to combine. Season with salt and pepper. Cover and refrigerate at least 30 minutes and up to 4 hours. Divide spinach among plates. Top with lentil salad and serve. *Available at Indian markets, natural foods stores, and some supermarkets. If unavailable, use green lentils and cook about 30 minutes.

Steps:

• Rinse lentils and place in a saucepan with the water. Bring to a boil, then cover, and simmer over low heat for 15 minutes. Stir in the curry paste, coconut cream and season with salt to taste. Return to a simmer, and cook for an additional 10 to 15 minutes, until tender.