Curried Lentil and Cashew Salad
This slightly exotic lentil salad can be made many ways, curried is just the one I like best. The cook time is for the lentils, they must be done to your preference. The vegetables are meant to be raw.
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INGREDIENTS
Nutrition- 1⁄2lb cooked lentils (dark green preferred)
- 1⁄2cup chopped red bell pepper
- 1⁄2cup chopped celery
- 1⁄3cup currants
- 1⁄3cup diced red onion
- 1⁄2cup chopped roasted and salted cashews
- 1⁄4cup olive oil
- 1tablespoon balsamic vinegar or 1 tablespoon red wine vinegar
- 1⁄3cup lemon juice
- 2tablespoons prepared mustard
- 1tablespoon curry powder
- salt and pepper
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DIRECTIONS
- Mix the dressing ingredients together and soak the currants in the dressing.
- Put the lentils into a 3 quart pot, cover with water and bring to a boil.
- Cook until tender; While the lentils cook,cut all the vegetables as indicated, set aside to add to the lentils.
- Drain the lentils.
- Place the drained lentils into large bowl.
- Add the vegetables and stir well.
- Add the dressing and currants to the other mixture and stir well.
- Add the cashews.
- Let stand briefly and eat warm, or chill to eat the next day.
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