The Best Lentil Salad Ever

This recipe was given to me by my dear friend Tina. She served it at one of the many meals I was graciously served at her home.

Lentils are high in folate. A new study shows folate is directly linked to prevention of Alzheimers.

You can substitute any green, brown or black lentils with good results.

Ingredients

2 1/4 cups Du Puy lentils

1 medium red onion diced

1/2 red or green pepper diced

1 cup very thinly shredded green like kale or spinach

1 cup dried currants

1/3 cup capers

(parsley, cilantro, basil or sprouts for top before serving if desired)

Vinaigrette

1/3 cup cold pressed, extra virgin olive oil

1/4 cup apple cider vinegar

1 tablespoon maple syrup

1 tablespoon mustard

2 teaspoons salt

2 teaspoons pepper

1 teaspoon ground cumin

1/2 teaspoon turmeric

1/2 teaspoon coriander

1/2 teaspoon ground cardamom

1/4 teaspoon cayenne pepper

1/4 teaspoon ground cloves

1/4 teaspoon nutmeg

1/4 teaspoon ground cinnamon

Instructions

1) Rinse lentils well and drain. Place in a pot and cover with 3-4 inches of water, bring to a boil, reduce to simmer for 15-20 minutes, checking at 15 for al dente doneness. If overcooked, the lentils will be mushy.

2) While the lentils are simmering, make the dressing by placing all ingredients in a jar with a tight lid and shaking well

3) Finely dice red onion, chop pepper and thinly shred greens.

4) When lentils are cooked, drain and rinse with cold running water for a minute or two. Once cooled but still warm, place lentils in a large serving bowl and mix with dressing. Add onion, capers, currants, red or orange pepper and greens. This salad will keep for several days in the refrigerator. Add fresh parsley, cilantro, basil or sprouts to top before serving if desired.