Curried Lentil And Cashew Salad

• 1/2 lb cooked lentils (dark green preferred)
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped celery
• 1/3 cup currants
• 1/3 cup diced red onion
• 1/2 cup chopped roasted and salted cashews
• 1/4 cup olive oil
• 1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar
• 1/3 cup lemon juice
• 2 tablespoons prepared mustard
• 1 tablespoon curry powder
• salt and pepper

1. Mix the dressing ingredients together and soak the currants in the dressing.
2. Put the lentils into a 3 quart pot, cover with water and bring to a boil.
3. Cook until tender; While the lentils cook,cut all the vegetables as indicated, set aside to add to the lentils.
4. Drain the lentils.
5. Place the drained lentils into large bowl.
6. Add the vegetables and stir well.
7. Add the dressing and currants to the other mixture and stir well.
8. Add the cashews.
9. Let stand briefly and eat warm, or chill to eat the next day.

red bell pepper, celery, currants, red onion, cashews, olive oil, balsamic vinegar, lemon juice, mustard, curry powder, salt

Taken from www.food.com/recipe/curried-lentil-and-cashew-salad-55141 (may not work)