Beluga Lentil Salad

If you are like me who likes the flavor of lentil curry but wish to have a dried version that gets carried well through the day or may be on a picnic day, you are in a right place. 

INGREDIENTS

• 1 cup Beluga lentils
• 1/2 medium red onion chopped
• 3/4 cup raisins
• 2 tbsp capers

Dressing

• 1/3 cup extra virgin olive oil
• 4 tbsp apple cider vinegar
• 1/2 tbsp maple syrup
• 1/2 tbsp mustard
• 2 tsp salt or to taste
• 1 tsp crushed black pepper
• 1 tsp cumin powder
• 1/2 tsp turmeric powder
• 1/4 tsp grated nutmeg

Topping

• Baby arugula

INSTRUCTIONS

• Rinse the lentils and drain well, place it in a pan and cover 3-4 inches above with water. Bring to boil and simmer for about 15-20 minutes. Make sure you don't overcook, they should still have a bite to it.
• While the lentils are cooking, mix all the dressing ingredients together and stir well
• When they are done cooking, run them through cold water to stop the cooking process.
• Add the dressing, chopped red onion, raisins and capers to the lentils.
• Add arugula or any other greens just before serving the salad.

Inspired from My New Roots.