CURRIED LENTIL SALAD

CURRIED LENTIL SALAD image

Categories Salad

Yield 10

Number Of Ingredients 21

10 cups water
3 cups dried red lentils (about 1 1/2 pounds)*
2 cups finely chopped red onions
1 cup dried currants
3/4 cup chopped fresh parsley
1/3 cup drained capers
1/2 cup red wine vinegar
1/4 cup Dijon mustard
1 tablespoon turmeric
1 teaspoon coarse kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground mace
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1 1/4 cups canola oil
5 cups loosely packed baby spinach (about 5 ounces)

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.