Frog Commissary curried red lentil salad

by Marisa McClellan, Posted Jan 15th 2008 @ 10:02AM

Last Friday I featured one of my favorite cookbooks, The Frog Commissary Cookbook. After writing about it, I left my copy sitting on my dining room table and ended up flipping through it over lunch, looking to be inspired. You see, I was supposed to attend a Philadelphia food blogger potluck that night, and I had no idea what to bring. The pressure is on to make something delicious when you get together with a bunch of foodies and so I was a little stumped.

However, the recipe for Curried Red Lentil Salad caught my eye. It drew me in even further when I realized that I had every single ingredient needed to prepare it already in my kitchen (that is an endearing feature, especially on e a gloomy day). I put the lentils on to boil and stood by my spice cabinet for more than five minutes, measuring spices and whisking in oil and vinegar.

Luckily, it was amazing. The flavors are bright and tasty and the dish shines without any particularly fancy ingredients (it is also vegan if that's a concern). It's a great potluck dish and is one of those magic recipes that improves the longer it is left alone. The recipe is after the jump.

Curried Red Lentil Salad
from the Frog Commissary Cookbook

DRESSING:
3/4 cup corn oil (or any other light oil, I used grapeseed oil)
1/2 cup wine vinegar (I used white balsamic)
2 tablespoons sugar
2 teaspoons salt
2 teaspoons pepper
1 teaspoon ground cumin
1 teaspoon dry mustard
1/2 teaspoon turmeric
1/2 teaspoon mace
1/2 teaspoon cardamon
1/2 teaspoon coriander
1/4 teaspoon cayenne peper
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon

SALAD:
1 pound dried red 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 drssing and let sit overnight. At least 2 hours before serving, add the currants, capers and onions to the lentils. Let marinate for several hours.

Source

Filed Under: Books
Tags: curried, curried red lentil salad, frog commissary cookbook, potluck dish, recipes, red lentils, RedLentils, vegan

Chew on This

Royal Wedding Cake Details Revealed! - YumSugar

Make Your Own Pop Tarts - CHOW
Denny's Introduces a Maple Bacon Sundae - Eater
Whole Foods Opening Bars in Stores - USA Today
Rules Of Bar Etiquette -- For The Bartender - HuffPost Food

Reader comments (Page 1 of 1)

1-15-2008 @2:14PM Meg said... This is one of my favorite cookbooks as well. I frequently bring the mixed salad with mustard dressing to pot lucks -- the mustard dressing is SO yummy!

I used to live in Philly, too, and the Frog was one of my favorite places!
Reply