Lentils make such wonderful side salads as they absorb flavours so well.
This mix is a great side dish to any bbq or summer salad and if you’re having friends around the quantities easily double up.
It benefits from being left overnight for the flavours to infuse but if you are in a rush just skip the overnight bit, mix everything together and leave in the fridge for as long as possible.
SPICED LENTIL SALAD
100 ml vegetable oil
60 ml wine vinegar
½ tablespoon sugar
1 ½ teaspoons salt
1 teaspoon black pepper
½ heaped teaspoon each ground cumin and dry mustard
½ level tsp each turmeric, mace, ground coriander and ground cardamom
¼ teaspoon each cayenne, ground cloves, nutmeg and cinnamon
255 g red lentils
70 g currants, soaked in boiling water
60 g capers, chopped
1 medium onion, finely chopped
Make the dressing by whisking together the oil, vinegar and all of the seasonings and spices.
Meanwhile, cook the lentils in plenty of boiling water for 3-6 minutes until they are cooked but still firm. Rinse them in cold water and drain well.
Combine the lentils with the dressing and leave in the fridge overnight.
Several hours before serving add the drained currants, capers and onions and mix well.
Chill until ready to serve.