Plenty -- Curried Orange Lentil Salad

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* Exported from MasterCook *

 

Curried Orange Lentil Salad

 

Recipe By :Plenty, A Collection of Sarah McLachlan's Favourite Recipes, with

Chef Jaime Laurita

Serving Size : 8 Preparation Time :0:00

Categories : Plenty

 

Amount Measure Ingredient -- Preparation Method

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1 pound orange lentils -- sorted & rinsed

VINAIGRETTE:

1/2 cup corn oil

1/3 cup red wine vinegar

2 teaspoons salt

2 tablespoons sugar

2 teaspoons black pepper

1 teaspoon cumin

1 teaspoon dry mustard

1/2 teaspoon turmeric

1/2 teaspoon mace

1/2 teaspoon coriander

1/2 teaspoon cardamom

1/4 teaspoon cayenne pepper

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

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1 1/2 cups finely chopped red onion

1 cup currants

 

In a large pot, cover lentils with water and bring to a boil. Reduce heat and

simmer until tender, about 10 minutes.

 

In a colander, drain lentils and rinse with cool water.

 

In a large bowl, whisk together vinaigrette ingredients. Add drained lentils,

onion, and currants. Mix well. Refrigerate at least 2 hours to allow flavors

to develop.

 

S(ISBN):

" 1-894160-01-0 "

Copyright:

" 1999 "

 

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Per Serving (excluding unknown items): 393 Calories; 14g Fat (31.7% calories

from fat); 17g Protein; 53g Carbohydrate; 19g Dietary Fiber; 0mg Cholesterol;

542mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1

Fruit; 3 Fat; 0 Other Carbohydrates.

 

NOTES : Sarah says -- " Jaime inspires me to have fun and experiment in the

kitchen. This recipe is one of my favorites to take to pot luck dinners. This

dish is best when made the day before you plan to eat it. This allows the

flavors to fully develop. "

Nutr. Assoc. : 903920 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 4712 0