These are lentils are delightfully different and will last 10 days or so in the fridge. This recipe makes heaps but they are so very morish. If you like red lentils you'll love this one!
(A Belinda Jeffrey's recipe changed slightly to suit my family.)
03Tip lentils into saucepan of boiling water, stir them well and cook them for only a couple of minutes, until they are just tender with a hint of firmness (watch them very carefully as they can turn into mush in the space of 30 seconds or so, testing them as you go).
04As soon as they are ready pour them into a sieve to drain, shaking them well to get rid of any excess water.
05Tip the cooked lentils into the dressing and mix well. Add the currants and the capers, and leave the salad to cool to room temperature, stirring it regularly.
06When you are ready to serve, pile it onto a plate/bowl and sprinle some onion slithers and parsley leaves over the top.