Curried Lentil Salad

Bon Appétit, April 2004

30 minutes — 10 Servings

Ingredients

10	cup	water
3	cup	dried red lentils (about 1 1/2 pounds)
2	cup	red onions (finely chopped)
1	cup	dried currents
3⁄4	cup	fresh parsley (chopped)
1⁄3	cup	capers (drained)
1⁄2	cup	red wine vinegar
1⁄4	cup	dijon mustard
1	tablespoon	turmeric
1	teaspoon	coarse kosher salt
1⁄2	teaspoon	ground black pepper
1⁄2	teaspoon	ground cumin
1⁄2	teaspoon	ground coriander
1⁄2	teaspoon	ground mace
1⁄4	teaspoon	ground cardamom
1⁄4	teaspoon	ground cloves
1⁄4	teaspoon	ground nutmeg
1⁄4	teaspoon	cayenne pepper
1⁄4	teaspoon	ground cinnamon
1 1⁄4	cup	canola oil
5	cup	baby spinach (loosely packed – about 5 ounces)

Instructions

Bring water to boil in large pot over high heat. Add lentils; cook 2 minutes. Turn off heat; let stand 5 minutes (lentils will be just tender but still firm to bite). Drain; rinse under cold running water until lentils are completely cool. Drain well. Mix onions, currants, parsley, and capers in large bowl. Mix in lentils.

Purée vinegar and next 12 ingredients in blender until smooth. With blender running, gradually add oil; blend well. Pour dressing over lentil mixture; toss to combine. Season with salt and pepper. Cover and refrigerate at least 30 minutes and up to 4 hours. Divide spinach among plates. Top with lentil salad and serve.

Notes

Preparation time does not include refrigeration time.