Best Lentil Salad EVER!

This recipe is all about the spices- delicious and a little sweet.

Wonderful on top of arugula with goat cheese. High in protein and diet friendly. Enjoy!


  • 8 ounces dry lentils
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 12tablespoon maple syrup
  • 12tablespoon stone ground mustard
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1teaspoon ground cumin
  • 1teaspoon turmeric
  • 1teaspoon ground coriander
  • 14teaspoon ground cardamom
  • 1teaspoon cayenne pepper
  • 1teaspoon ground cloves
  • 1teaspoon ground nutmeg
  • 1teaspoon ground cinnamon
  • 1red onion, finely diced
  • 1cup dried cranberries or 12 cup raisins or 12 cup dried currant


  1. Rinse lentils well, drain. Place in a pot and cover with a 3-4 inches of water, bring to a boil, reduce to simmer. Check lentils for doneness after 10 minutes, but they should take about 15 minutes in total. You will know they are cooked if they still retain a slight tooth – al dente! (Overcooking the lentils is the death of this dish) Drain & rinse the lentils under cold water and set aside.
  2. In a small bowl, make the dressing by whisking together the olive, vinegar, maple syrup, mustard and all the spices (salt through cinnamon).
  3. In a large serving bowl, gently combine the lentils and dressing. Add the onions, cranberries and capers and stir to combine well. If using other add-ins such as herbs, greens, or cheese, wait to add until just before serving. Otherwise, this salad can hang out in the fridge for as long as a couple days!



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