- Cooking Time:
- Servings: 5
- Preparation Time: 10
- 1 can lentils (drained and rinsed)
- 1 chopped red pepper
- chives to taste (optiona;)
- 1/4 cup currants
- 1/4 cup olive oil
- 1/8 cup white wine vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon curry powder
- 1/2 teaspoon cumin
- 1/2 teaspoon cinnamon
- Let stand overnight to fuse the flavours. Serve with crackers or nachos.
NotesThis receipe is from my husband's cousin's wife. It is a great-tasting and healthy alternative to junk food.
Breads and Breakfasts: Bakin' Without Eggs...or Dairy!
"Pretty Food" for the home Chef
Let Food Be Thy Medicine ... and Medicine Be Thy FoodSee More
Beef , Tomatoe And Cabbage Casserole
Vanilla Crunch Clouds
Fruity With a Touch of ZingSee More