Spiced Lentil Salad on a white plate having a lemon squeezed onto it

Spiced Lentil Salad


  • 2 cups brown lentils
  • 1 medium red onion, diced small 
  • 1 cup golden raisins
  • 1/3 cup small capers, rinsed and coarsely chopped
  • 1/2 cup parsley, chopped
  • 1 cup toasted walnuts, chopped
  • 1/3 cup extra virgin olive oil
  • 1/3 cup apple cider vinegar
  • 1 tbsp coconut sugar or organic sugar
  • 1 tbsp Smak Dab Curry Dijon Mustard
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground black pepper 
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/2 tsp coriander
  • 1/2 tsp cardamom
  • 1/4 tsp cayenne pepper (or chile flakes)
  • 1/4 tsp cinnamon


  1. To cook the lentils, start with rinsing them in a fine mesh strainer. Transfer the lentils to a saucepot and add water, enough to cover the lentils by about 1 inch. Bring the water to a rapid simmer over medium-high heat, then reduce the heat to maintain a gentle simmer. Cook uncovered for 20-30 minutes, or until the lentils are soft but not mushy. 
  2. Once the lentils are cooked, drain and allow to cool for a few minutes. Toss the lentils with the dressing in a large bowl. Once the mixture has cooled even more, gently fold in the remaining ingredients, adding in the herbs and walnuts last. Toss well and enjoy! 

NOTE: This recipe keeps well in the fridge for up to 5 days.