1 cup dried green lentils, rinsed and picked over
1 medium red onion, diced
2 cups spinach, chopped
1/3 cup capers, drained
1/4 cup pine nuts, lightly toasted
1 cup dried cranberries, roughly chopped
1/3 cup cold pressed extra virgin olive oil
1/4 cup apple cider vinegar
1 tablespoon maple syrup
1 tablespoon dijon mustard
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
¼ teaspoon ground cinnamon
Pinch of kosher salt and freshly ground black pepper to taste
1. Place lentils in a pot and cover with 3 cups of water, bring to a boil, reduce to simmer. Check on the lentils after 15 minutes and if they are al dente, they are ready. You do not want overcooked, mushy lentils.
2. While the lentils are simmering, make the vinaigrette by placing all ingredients in a jar with a tight-fitting lid and shake to combine.
3. When the lentils are cooked, remove from heat, drain and place under cold running water to stop them from continuing to cook.
4. Place lentils in a large serving bowl. Add onion, spinach, capers, pine nuts and cranberries and toss with dressing.
5. Serve and enjoy!