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- 2 ¼ cups (1 lb.) Du Puy lentils
- 1/4 medium red onion, finely diced
- 1 cup dried currants (you could also use raisins or other dried fruit and chop them up finely)
- 1/3 cup capers
- Fresh herbs, chopped (parsley, cilantro, basil or mint) to taste
- 1 large carrot, peeled and diced
- 1 medium bell pepper, seeds and stem removed and diced
- 1 clove of garlic, peeled
- 1 bay leaf
- For the dressing:
- 1/3 cup cold pressed, extra virgin organic olive oil
- 1/4 cup apple cider vinegar
- 1 Tbsp maple syrup
- 1 Tbsp strong mustard
- 2 tsps sea salt
- 2 tsps freshly ground black pepper
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 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
View Full Recipe at The Garden of Eating
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 559g | |
| Calories 800 | |
| Calories from Fat 184 | 23% |
| Total Fat 20.8g | 26% |
| Saturated Fat 8.69g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 6897mg | 287% |
| Potassium 2236mg | 64% |
| Total Carbs 150.69g | 40% |
| Dietary Fiber 19.9g | 66% |
| Sugars 118.25g | 79% |
| Protein 17.35g | 28% |
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