Lentil Salad with Arugula and Currants

If last year was the summer of burgers [or pizza, let’s be honest], this seems to be the summer of salads with homemade dressings. I’m up to five or six so far this year. I’m sure it’s not over yet. I think it has to do with how hot it’s been lately. Hot meals pale in comparison to a fresh, bright salad and some grilled meats.

This was originally marketed as The Best Lentil Salad, Ever by Sarah at My New Roots. She’s probably not wrong. Lentils are pretty much awesome — super filling and taste like whatever you want them to be. The dressing is spicy, tangy, and sweet all in one. I’m usually sold whenever dijon mustard is involved. It’s my favorite condiment. I was seen squeezing an upright bottle of yellow mustard at Killer Burger a few weeks ago just so I could smell the mustardy air as it came out. It’s like that.

It’s really one of those flexible salads that you can swap out just about anything. I’d like nuts and a little goat cheese next time, just for something different. It would completely change the flavor, but still be equally awesome.

Inspiration: My New Roots

Ingredients

• 1lb of lentils [brown, green, or Du Puy]
• 1 medium red onion, small dice
• 1 cup currants
• 1/3 cup capers, rinsed
• 5-6 cups arugula
• 1/3 cup olive oil
• 1/4 cup apple cider vinegar
• 1 tablespoon maple syrup
• 1 tablespoon dijon mustard
• 2 teaspoons salt
• 2 teaspoons pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon cayenne pepper
• pinch of ground cloves
• pinch of ground nutmeg
• pinch of ground cinnamon

Preparation

Rinse the lentils before bringing them to a boil in a pot of water, covering them by 3-4 inches. Reduce the water to a simmer and cook for 15-20 minutes until they’re tender but hold their shape well. Rinse them under cold water when they’re done.

In a jar, mix together the olive oil through the nutmeg. Top with a lid and shake well. You can whisk it in a bowl instead of you don’t have a jar with a lid.

Put the lentils in a large bowl when they’re done. Pour in the dressing and mix well. Add the onion, currants, caper, and arugula. Toss to combine until everything is evenly distributed.