Curried Red Lentil Salad The Frog Commissary Cookbook Thanks to Jayne Yield: 8 - 10 servings Clear Curried Vinaigrette 3/4 cup corn oil 1/2 cup wine vinegar 2 Tbsp. sugar 2 tsp. salt 2 tsp. pepper 1 tsp. ground cumin 1 tsp. dry mustard 1/2 tsp. turmeric 1/2 tsp. mace 1/2 tsp. coriander 1/2 tsp. cardamom 1/4 tsp. cayenne pepper 1/4 tsp. ground cloves 1/4 tsp. nutmeg 1/4 tsp. cinnamon Salad 1 lb. dried red lentils 1 cup currants 1/3 cup capers 1 ½ cups minced red onion 1 1/2 cups cooked leg of lamb in small, bite-size strips (optional) Dressing In a large bowl, whisk together all the ingredients and set aside. Salad Wash lentils. Cook them in boiling water for 5-6 minutes or until just tender. (Test after 2 minutes.) Rinse and drain well, combine with the dressing and let sit overnight. At least 2 hours before serving, add the currants, capers and onions (and lamb) to the lentils. Let marinate several hours. Note: This salad is best started the night before.

Home

Table of Contents

Salads and Dressings