Curried Lentil Salad

• 1- 1/2 cup Dry Conventional Green Or Brown Lentils, Rinsed
• 5 cups Water (or Stock If Preferred)
• 1 leaf Dried Bay Leaf
• 2- 1/2 teaspoons Kosher Salt, Divided Use
• 1- 1/2 cup Mayonnaise (vegan Mayo, To Make The Dish Vegan)
• 1/4 cups Chutney, From A Jar (recommended: Major Grey's, Which Denotes The Recipe, Not A Specific Brand)
• 13 cups Dry White Wine (see Notes For Substitution)
• 3 Tablespoons Curry Powder
• 1/4 teaspoons Ground Black Pepper
• 1 cup Chopped Celery
• 4 whole Scallions, White And Light Green Parts Only, Thinly Sliced
• 3 whole Dried Figs (any Variety), Chopped Small
• 1 cup Coarsely Chopped Roasted, Salted Cashews

1. Cook the lentils while you prepare the rest of the salad.
2. In a pot, combine lentils, water (or stock, if you have some on hand), bay leaf and 1 1/2 teaspoons salt.
3. Bring to a boil, then reduce heat and simmer 15 to 20 minutes, until just softened.
4. Drain and rinse, and let lentils cool as long as possible before assembling the salad.
5. Whisk the mayonnaise, chutney, wine, curry powder, 1 teaspoon salt, and a pinch of pepper until smooth.
6. Set dressing aside in the refrigerator until needed.
7. In a large bowl, gently mix the lentils, celery, scallions, dried fruit, and 1 1/2 cups of the dressing.
8. Fold in the cashews.
9. Add more dressing as desired.
10. Serve alongside greens and/or baked sweet potatoes.
11. Notes: Recommended wine substitution: 1 to 2 tablespoons apple cider vinegar, plus water or apple juice to make 1/3 cup.

conventional green, water, bay leaf, kosher salt, mayonnaise, major, white wine, curry, ground black pepper, celery, scallions, cashews

Taken from tastykitchen.com/recipes/special-dietary-needs/curried-lentil-salad/ (may not work)