I am absolutely in love with lentils! I use them in salads, soups, as a side dish, as a main course, as often as I can. This salad I eat for lunch or as a side dish.

Lentil salad:

• 5 dl Puy lentils, boil for 15-20 mins. Check after 15 mins. They must be ‘al dente’. Rinse to stop cooking process, but keep warm
• 1 red onion, diced
• 2,5 dl dried, cranberries, currants, yellow raisins, a mix or one of them, chopped
• 0,5-1 dl good quality capers, chopped if large

If you stop here, and mix in the dressing, it will keep in the fridge for a few days. The rest you mix in just before serving.

• flat leaf parsley
• rucola or other salad types
• sprouts, cress

Optional:

• Walnuts, chopped
• seeds or nuts
• Goats- or blue cheese
• Fresh coreander or basil
• Crispy seasonal veggies
• A crispy apple, cut in small pieces

Vinaigrette:

• 1/3 cup good quality extra virgin olive oil
• 1/4 cup apple cider vinegar
• 1 Tbsp. maple syrup
• 1 Tbsp. Colemans mustard
• 2 tsp. Maldon salt
• 2 tsp. pepper
• 1 tsp. ground cumin
• 1/2 tsp. ground coriander
• ½ tsp ground cardamom
• 1/4 tsp. cayenne pepper
• ¼ tsp. ground cloves
• 1/4 tsp. freshly grated nutmeg
• ¼ tsp. ground cinnamon

Try to use the best quality ingredients you can find. These capers are lovely!

Enjoy!

Source: This recipe was inspired by one of my favourite bloggers: Sarah Britton