All Spice Game
My favourite way to eat du puy lentils, mixing of all the different spices, walnuts raisins and capers give a nice texture.
While the honey and mustard dressing works its magic when poured over the slightly warm lentils, allowing them to absorb it to their core.
My favourite Spicy Lentil Salad
Ingredients
2 cups du puy lentils
⅓ cup extra virgin olive oil
¼ cup apple cider vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
2 teaspoons sea salt
Spices:
freshly ground pepper, to taste
1 teaspoon ground cumin
½ teaspoon ground turmeric
½ teaspoon ground coriander
¼ teaspoon cayenne pepper
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
1 onion, finely diced
140 g raisins cut in half
40 g capers, chopped
½ cup walnuts, chopped
cilantro or parsley, chopped to garnish
Method
1. Rinse and drain the de puy lentils. Place the lentils in a pot covered with 7 to 10 cm of water. Bring to a boil. Reduce heat and simmer, for 15 to 20 minutes. The lentils are done when they retain a slight bite to them (i.e. you don’t want them to be soggy).
2. For the dressing: While the lentils are cooking, make the dressing. In a jar add the olive oil, vinegar, honey, mustard, and spices. Seal the jar and shake well to combine all the ingredients.
3. When lentils are cooked, remove from heat and drain. Once they have cooled slightly–but are still warm–place in a big serving bowl and toss with the dressing. Stir in the diced onion, raisins and capers.
4. Just before serving, add the walnuts and the herbs. This salad can be kept covered in the refrigerator for 3 to 4 days.
Serves 6 to 8
