Indonesian Red-Lentil Salad – Third Prize 1996
By Yankee Magazine|May 08 2003|
Yield
6 to 8 servings
Salad
Ingredients
1 pound dried red lentils
1 cup currants
1/3 cup capers
1-1/2 cups finely chopped onions
Instructions
Wash lentils and cook in boiling water, testing after only 2 minutes; cook about 5 minutes, or until tender. Rinse and drain. Combine dressing ingredients and pour over lentils. Refrigerate overnight. Two hours before serving, mix in currants, capers, and onions. Keeps well when refrigerated.
Notes
Submitted by Ginger Harrison
Vinaigrette Dressing
Ingredients
3/4 cup corn oil
1/2 cup red-wine vinegar
2 tablespoons sugar
2 teaspoons salt
2 teaspoons pepper
1 teaspoon ground cumin
1 teaspoon dry mustard
1/2 teaspoon turmeric
1/2 teaspoon mace
1/2 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/4 teaspoon cayenne
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
This is a truly spicy dish perfect for “ethnic” potlucks. Doubled up on the cumin, as I think it’s too close to coriander to make a difference. Mace is pricey, but a little goes a long way!