1 cup dried currants (you could also use raisins or other dried fruit)
⅓ cup capers
⅓ cup cold pressed (extra virgin olive oil)
¼ cup apple cider vinegar
1 Tbsp. maple syrup
1 Tbsp. strong mustard
2 tsp. salt
2 tsp. pepper
1 tsp. ground cumin
½ tsp. 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
Arugula
Walnuts
Goat cheese
Fresh herbs: flat-leaf parsley (cilantro, basil)
Sprouts
Roasted seasonal veggies
Steps
Rinse lentils well, drain. Place in a pot and cover with a 3-4 inches of water, bring to a boil, reduce to simmer. Check lentils for doneness after 15 minutes, but they should take about 20 minutes in total. You will know they are cooked if they still retain a slight tooth – al dente! Overcooking the lentils is the death of this dish. Be careful!
While the lentils are simmering, make the dressing by placing all ingredients in a jar with a tight fitting lid and shake vigorously to combine.
Finely dice red onion - the salad is best if all the ingredients are about the same size. If using raisins, chop them roughly to make them a bit smaller, and do the same with the capers if they are large.
When the lentils are cooked, remove from heat, drain and place under cold running water to stop the cooking process. Once cooled slightly but still a little warm, place lentils in a large serving bowl and toss with dressing. Add other onion, capers, and currants. If using other add-ins such as herbs, greens, or cheese, wait until just before serving. Otherwise, this salad can hang out in the fridge for a couple days.
Reviews
Carla on 2025-08-09 (5 stars): Been making this recipe for years from your My New Roots book. Love reading how everyone has adapted it.
I make an Indian raisin chutney and stir some of that into the dressing and serve with loads of fresh coriander/cilantro. It is a WINNER! It's my bring along to most events and everyone always wants the recipe! I'm also asked to bring it at family gatherings.
Katrina P on 2024-12-18 (5 stars): I never comment on anything....but this lentil salad must be praised! I too have made this for years, my family always ask for it at Christmas and events. I use dried cranberries, walnuts, rocket aka arugula, fetta. I make a triple batch of the dressing and keep it in a jar as at Christmas I make this salad multiple times as we go from family to family and various parties. Make this salad , you will not be disappointed!!!
Cary on 2023-07-09 (5 stars): Every summer I come back for this recipe. I've been making it for 10 years now. I've offered it at countless picnics and dinner parties, and everyone who's ever eaten it has loved it. Thank you for this culinary delight!
Pam on 2022-12-23 (5 stars): I am bringing this salad to my daughter's for Christmas dinner and decided to taste it before the nuts, fresh herbs and greens were put in. So pretty much the bare bones of lentils, onions, currants and DRESSING. I am stunned how utterly delicious it is. No doubt about it, it's the DRESSING!!!!!! Brillianr!
Chris David on 2021-09-01 (5 stars): Unbelievably delicious. This was my first attempt at a pot pie and I don’t think it could have been better.
