A delightful and easy-to-make lentil salad with a zesty dressing, perfect for any occasion.
Bring a large saucepan of water to a boil.
Adding a pinch of salt to the water can enhance the flavor of the lentils.
Rinse the lentils under cold running water until the water runs clear.
Rinsing removes any debris and reduces the foam during cooking.
Cook the lentils in the boiling water for about 5 minutes, until just tender.
Keep an eye on the lentils to avoid overcooking them.
Drain the lentils and set them aside to cool slightly.
Shaking the sieve gently helps remove excess water.
In a mixing bowl, whisk together olive oil, vinegar, sugar, salt, pepper, cumin, mustard powder, nutmeg, and cinnamon.
Taste the dressing and adjust the seasoning if needed.
Combine the cooked lentils, raisins, and capers in the mixing bowl with the dressing.
Gently toss to avoid breaking the lentils.
Transfer the salad to a serving plate and garnish with sliced red onion and parsley.
Serve at room temperature for the best flavor.
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