Indian Spiced Lentil Salad

We love our lentil "salads" -- base of cooked lentils with an variety of chopped vegetables and a flavorful dressing.  They're good in all seasons and are so easy to throw together.  The only trick is not overcooking the lentils, but as long as you keep that in mind, you're set!  I like to cook my lentils in broth, or a water broth mixture for some extra flavor, but it's not necessary.  We eat our lentil "salads" over a while grain or with hearty bread.

Indian Spiced Lentil Salad
Serves 6

• 2 cups dry brown lentils, picked over and rinsed
• 4 cups water/broth
• 1 cup raisins or chopped dried apricots
• 1/3 cup finely chopped red onion
• 1/3 cup capers (optional, but so lovely!)
• 1/4 cup apple cider vinegar
• 1/4 cup water
• 2 TBLS honey mustard
• 1 TBLS brown sugar
• 1 tsp cumin
• 1/2 tsp each: turmeric, coriander, cardamom, S&P
• 1/4 tsp each: clove, nutmeg, cinnamon
• option add ins: 1-2 cups finely diced carrot or celery, kale bits, fresh cilantro

-- Cook lentils until firm.

-- Meanwhile, mix dressing together (apple cider vinegar through all spices)

-- When lentils are done, add dressing, dried fruit, onions, capers (if using) and any add-ins.

-- Serve over or alongside a whole grains (quinoa, rice, couscous, millet, bread, etc)