Lentil salad with capers and currants (B-)
3I found this recipe on recipezaar265 when I couldn’t find any interesting lentil salad recipes in any of my cookbooks. I used one can of lentils, rather than the dry red lentils the recipe called for, and thus I had to adjust the amounts, of course.
1 can lentils (about 1.75 cups)
3 Tbs. olive oil
1.5 Tbs. red wine vinegar
1/2 Tbs. honey
1/3 tsp. kosher salt
black pepper to taste
1/4 tsp. cumin, ground
1/4 tsp. mustard powder
3/8 tsp. nutmeg
1/16 tsp. cinnamon
30 grams currants (about 3 Tbs?)
1 Tbs. capers, rinsed
parsley
red onion (optional)
I tried to drain the lentils but they ended up pretty wet and also quite mushy, which didn’t really lend itself well to a salad, but I made it nonetheless. The flavors worked okay together; I especially liked the currants with the lentils. Overall, it’s quite a sweet flavor, except for the odd brine of the capers. If I were to make this again I’d use only 1 tsp. honey and maybe only 2 Tbs. extra virgin olive oil, as the flavor was pretty strong. I’d also try it with the red lentils.
Makes 3 servings.
Rating: B-
The captious vegetarian 