Oriental lentil salad with 1,000 spices

Ingredients for 6 servings:

• 2 ½ cup(s) Puy Lentils, green
• 1 onion(s), red
• 1 cup walnuts
• 1 cup barberries
• 0.3 cup capers
• 0.3 cup olive oil
• 0.2 cup apple cider vinegar
• 2 tbsp maple syrup
• 1 tbsp mustard, hot
• 2 tsp salt
• 2 tsp ground pepper
• 1 tsp cumin powder
• ½ tsp turmeric powder
• ½ tsp coriander powder
• ½ tsp cardamom powder
• ¼ tsp cayenne pepper
• ¼ tsp clove powder
• ¼ tsp nutmeg, freshly grated
• 1 pinch(s) cinnamon powder
• ½ bunch parsley, freshly chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Wash the lentils, drain them, and cook them in plenty of water for about 15-20 minutes according to the package instructions, but do not overcook them. Once cooked, rinse the lentils under cold water. For the dressing, thoroughly mix all the ingredients, from olive oil to parsley. Finely chop the onion and walnuts. The salad turns out best when all the ingredients are roughly the same size. Chop the barberries and capers a little finer if necessary. Instead of barberries, you can also use other dried fruits, such as raisins, dates, or cranberries. Mix the lentils, dressing, onion, walnuts, and barberries. If you like, you can add goat cheese and arugula just before serving.