The Best Lentil Salad, Ever

• 8 ounces dry lentils
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1/2 tablespoon maple syrup
• 1/2 tablespoon stone ground mustard
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon turmeric
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cinnamon
• 1/2 red onion, finely diced
• 1/2 1/2 cup raisins or 1/2 cup dried currant
• 3 tablespoons capers, drained

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!

lentils, olive oil, apple cider vinegar, maple syrup, stone ground mustard, salt, pepper, ground cumin, turmeric, ground coriander, ground cardamom, cayenne pepper, ground cloves, ground nutmeg, ground cinnamon, red onion, raisins, capers

Taken from www.food.com/recipe/the-best-lentil-salad-ever-501346 (may not work)