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Summer Spiced Lentil Salad

July 12, 2011

This is my take on Sarah Britton’s Best-Ever Lentil Salad, featured on her blog: My New Roots and Martha Stewart’s You will end up with a lot of food by cooking the whole bag of lentils. I would say it yields 6 to 8 dinner sized servings for adults. The dressing is rich and complex and (paired with the lentils) certainly worthy of entrée status. I ate this over a bed of tri-colored quinoa and will be enjoying it for the rest of the week!


2 ¼ cups (one 15oz. bag) Du Puy lentils, rinsed and drained

1 small red onion, diced

1/4 cup dried currants

1/4 cup capers


1/3 cup cold-pressed, extra-virgin olive oil
(plus extra to sprinkle on before serving)

¼ cup apple cider vinegar
(plus extra to sprinkle on before serving)

1 Tbsp maple syrup

1 Tbsp Dijon mustard

2 tsp sea salt

2 tsp freshly ground pepper

1 tsp ground cumin

½ tsp ground turmeric

½ tsp ground coriander

½ tsp ground cardamom

¼ tsp cayenne pepper

¼ tsp ground cloves

¼ tsp freshly grated nutmeg

¼ tsp ground cinnamon

1 small head radicchio, chopped

3 cups watercress, chopped

1 cup walnuts toasted

6 fresh figs, halved or quartered


1. In a pot, bring lentils to a boil in salted water (optional: add 2 cloves of garlic and 1 bay leaf), reduce to a simmer and cook until al dente, 15 to 20 minutes. Remove from heat, drain, and run under cold water. Discard the bay leaf and add the softened cloves of garlic to the dressing (mash to incorporate). Once cooled slightly, place lentils in a large serving bowl.

2. While the lentils are simmering, make the dressing: Placing all ingredients in a jar with a tight fitting lid and shake vigorously to combine.

3. Toss lentils with dressing. Add onion, currants, and capers. Add radicchio, watercress, walnuts and figs just before serving.

This salad can hang out in the fridge for a few days.

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