DRESSING:
1/4 cup+ corn oil (or any other light oil, I used grapeseed oil)
1/4 cup+ wine vinegar
1 tablespoon sugar
2 teaspoons salt
2 teaspoons pepper
1 teaspoon ground cumin
1 teaspoon dry mustard
1/2 teaspoon turmeric
1/2 teaspoon mace (I haven't been able to find this so I just omit it)
1/2 teaspoon cardamom
1/2 teaspoon coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
SALAD:
1 pound dried lentils
1 cup dried currants (I soaked mine to soften them up)
1/3 cup capers
1 finely chopped red onion
In a large bowl, whisk together all dressing ingredients and set aside.
Wash lentils. Cook them in boiling water for 5-6 minutes or until just tender (test after 2 minutes). Rinse and drain well, combine with the dressing and let sit overnight. Add a bit more oil and vinegar if it seems dry. At least 2 hours before serving, add the currants, capers and onions to the lentils. Let marinate for several hours.
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