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Sunday Supper and More

Curried lamb and red lentil salad

(Karoline Boehm Goodnick for The Boston Globe)
April 20, 2011

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Serves 4

Buy one 3.5-ounce bottle of capers and use some for the olive relish, the rest in this salad.

2 cups (14 ounces) red lentils
3 tablespoons red wine vinegar
Salt and pepper, to taste
2 teaspoons curry powder
1 teaspoon sugar
1/2 cup olive oil
3/4 cup golden raisins
1/2 red onion, cut into thin strips
1 scant bottle (3 ounces) capers, drained
3 slices roast leg of lamb, cut into 1-inch strips
1 head frisee or 2 large handfuls mesclun greens
1/4 cup chopped fresh parsley
1. Bring a large saucepan of water to a boil. Add the lentils and cook for 5 minutes, stirring several times, or until just tender. Start checking the lentils at 3 minutes.

2. Drain lentils and transfer them to a large bowl; set aside to cool.

3. In a bowl, whisk the vinegar, salt, pepper, curry, and sugar until blended. Slowly whisk in the olive oil until combined.

4. To the lentils, add the golden raisins, onion, capers, and lamb.

5. Line a platter with frisee or mesclun greens. Spoon the lentil salad on top and sprinkle with parsley. Jill Gibson