Lentil Salad

This recipe is a family favorite and has recently been my most frequent potluck contribution. Although it looks a bit daunting at first, it scales very easily. I usually mix enough of all the spices for 12 batches and keep them in a big jar (think peanut butter or pickles) in the spice cabinet. When I need to make some salad, I can just cook the lentils (~ 20 min), chop the onions while they're cooking, and toss in the lentils. Voila!

Like many dishes, this one tastes even better after sitting for a day, so you can make it a couple days before your potluck. From The Frog Commissary Cookbook by Steven Poses, et. al.

Rinse 1 lb. green or brown lentils in a siv, removing bad lentils and stones. Put them in pot with water to cover, plus another knuckles-width above. Boil the water and then bring it down to a simmer and cook until all the water is gone or until the lentils are soft enough to chew while still holding their shape. Drain any leftover water.

While they're cooking, make the dressing:
¾ cup canola oil
½ cup wine (or cider) vinegar
5 Tbsp. spice mixture

What is this spice mixture, you ask? For a single recipe, use this*:
2 Tbsp. sugar
2 tsp. salt
2 tsp. pepper
1 tsp. cumin
1 tsp. dry mustard
½ tsp. turmeric
½ tsp. mace
½ tsp. coriander
½ tsp. cardamom
¼ tsp. cayenne pepper
¼ tsp. ground cloves
¼ tsp. nutmeg
¼ tsp. cinnamon

Finally, add these tasty finishing touches (the original recipe recommends adding them after everything else sits overnight, but we always add them right away):
1 cup currants
1/3 cup capers
1½ cups chopped red onion



*Alternatively, mix enough for 12 batches in advance and keep it handy in a jar (you can also use it for spicing other salads and dishes along the way):
1½ cups sugar
½ cup salt
½ cup pepper
¼ cup cumin
¼ cup dry mustard
2 Tbsp turmeric
2 Tbsp mace
2 Tbsp coriander
2 Tbsp cardamom
1 Tbsp cayenne pepper
1 Tbsp ground cloves
1 Tbsp nutmeg
1 Tbsp cinnamon