Spiced Lentil Salad


2 ¼ cups (1 lb.) Du Puy lentils (small green lentils available in bulk or in boxes)

1 medium red onion, diced

1 cup golden raisins

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1/3 cup fresh pomegranate arils (from approximately one half of a medium pomegranate)


1/3 cup extra virgin olive oil

¼ cup apple cider vinegar

1 tbsp. honey

1 tbsp. Dijon mustard

2 tsp. salt

2 tsp. pepper

1 tsp. ground cumin

½ tsp. turmeric

½ tsp. ground coriander

½ tsp. ground cardamom

¼ tsp. cayenne pepper

¼ tsp. ground cloves

¼ tsp. freshly grated nutmeg

¼ tsp. ground cinnamon 


Rinse lentils in a sieve under cold running water. 

Drain and transfer lentils to a medium pot. Cover with water 3 to 4 inches above lentils. 

Bring mixture to a boil, reduce heat and simmer for 15-20 minutes or until al dente (just beginning to get tender). 

Drain lentils in a sieve and rinse well under cold water. Let excess water drain, then transfer lentils to a serving bowl; set aside.

Combine all vinaigrette ingredients in a medium jar or plastic container with a tight lid. Shake mixture until emulsified. Stir dressing into warm lentils. Add diced red onion and raisins and stir to incorporate.  Sprinkle salad with pomegranate seeds.

Cover bowl tightly with plastic wrap and refrigerate for up to two days before serving.

Makes 6-8 servings.