Curried Red Lentil Salad (8-10)
3/4 c. corn oil
1/2 c. 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. ground coriander
1/2 tsp. cardamom
1/4 tsp. cayenne
1/4 tsp. cloves
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1 lb. red lentils
1 c. currants
1/3 c. capers
1 1/2 c. minced red onion
Whisk first 15 together. Cook lentils 5-6 min. until just tender. Rinse and drain well. Add dressing. Let sit overnight. Add remaining at least 2 hours before serving.
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3/4 c. corn oil
1/2 c. 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. ground coriander
1/2 tsp. cardamom
1/4 tsp. cayenne
1/4 tsp. cloves
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1 lb. red lentils
1 c. currants
1/3 c. capers
1 1/2 c. minced red onion
Whisk first 15 together. Cook lentils 5-6 min. until just tender. Rinse and drain well. Add dressing. Let sit overnight. Add remaining at least 2 hours before serving.
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