I could eat a whole bowl of lentil salad/dip, and I’m terrified of losing the recipe, so I’m throwing it up here, so that I don’t.

Dressing – whisk together the following:

  • 1/3 cup vegetable oil
  • 1/4 cup red wine vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp cinnamon
  • 1/2 tsp cumin
  • 1 tsp curry powder
  • pinch of ground cloves
  • 1 tsp lemon juice (optional)


  • 1 can yellow lentils (rinsed well)
  • 1 red pepper (chopped small)
  • 1 cup dried currants
  • 2 green onions (chopped small)
  • pinch of sugar (optional)

Pour dressing over the salad, and marinate for 24 hours.   This will keep for up to seven days.  Serve with Tostito scoops!

One Response to “lentils”
  1. ron dinning (moreliaman on ravelry) says:

    Gee, thanks for this. I have bookmarked it. It sounds good and your photography is wonderful.


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