Spicy Red Lentils With Capers And Currants Recipe

Name: Spicy Red Lentils With Capers And Currants
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 g dried red lentils (they actually look bright orange); 140 g currants; 1/4 - 1/2 cup capers (I use small salted capers that have been rinsed); Dressing; 175 ml light olive oil; 70 ml red wine vinegar; 2 tablespoons white sugar; 2 teaspoons sea salt; fresh ground black pepper, to taste; 1 teaspoon freshly ground cumin; 1 teaspoon mustard powder; 1 1/2 teaspoons freshly grated nutmeg; 1/4 teaspoon cinnamon; Garnish; red onion, slithers; fresh parsley leaves

Servings: persons

600 g dried red lentils (they actually look bright orange)
140 g currants
1/4 - 1/2 cup capers (I use small salted capers that have been rinsed)
Dressing
175 ml light olive oil
70 ml red wine vinegar
2 tablespoons white sugar
2 teaspoons sea salt
fresh ground black pepper, to taste
1 teaspoon freshly ground cumin
1 teaspoon mustard powder
1 1/2 teaspoons freshly grated nutmeg
1/4 teaspoon cinnamon
Garnish
red onion, slithers
fresh parsley leaves

1
Place large saucepan of water on to boil for the lentils.
2
Check lentils for any stones etc. Place lentils in a fine sieve and run under lots of running water, when water runs clear, give them a good tap on the side of the bench to get rid of excess water.
3
Tip lentils into saucepan of boiling water, stir them well and cook them for only a couple of minutes, until they are just tender with a hint of firmness (watch them very carefully as they can turn into mush in the space of 30 seconds or so, testing them as you go).
4
As soon as they are ready pour them into a sieve to drain, shaking them well to get rid of any excess water.
5
Tip the cooked lentils into the dressing and mix well. Add the currants and the capers, and leave the salad to cool to room temperature, stirring it regularly.
6
When you are ready to serve, pile it onto a plate/bowl and sprinle some onion slithers and parsley leaves over the top.

599

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 600 g dried red lentils (they actually look bright orange), 140 g currants, 1/4 - 1/2 cup capers (I use small salted capers that have been rinsed), Dressing, and more.

Yes, Spicy Red Lentils With Capers And Currants falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Red Lentils With Capers And Currants

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions