Spicy Red Lentils With Capers and Currants

Ingredients

• 600 g dried red lentils (they actually look bright orange)
• 140 g currants
• 1/4-1/2 cup capers (I use small salted capers that have been rinsed)

Dressing

• 175 ml light olive oil
• 70 ml red wine vinegar
• 2 tablespoons white sugar
• 2 teaspoons sea salt
• fresh ground black pepper, to taste
• 1 teaspoon freshly ground cumin
• 1 teaspoon mustard powder
• 1 1/2 teaspoons freshly grated nutmeg
• 1/4 teaspoon cinnamon

Garnish

• red onion, slithers
• fresh parsley leaves

Directions

1. 1

   Place large saucepan of water on to boil for the lentils.

2. 2

   Check lentils for any stones etc. Place lentils in a fine sieve and run under lots of running water, when water runs clear, give them a good tap on the side of the bench to get rid of excess water.

3. 3

   Tip lentils into saucepan of boiling water, stir them well and cook them for only a couple of minutes, until they are just tender with a hint of firmness (watch them very carefully as they can turn into mush in the space of 30 seconds or so, testing them as you go).

4. 4

   As soon as they are ready pour them into a sieve to drain, shaking them well to get rid of any excess water.

5. 5

   Tip the cooked lentils into the dressing and mix well. Add the currants and the capers, and leave the salad to cool to room temperature, stirring it regularly.

6. 6

   When you are ready to serve, pile it onto a plate/bowl and sprinle some onion slithers and parsley leaves over the top.