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COOK LENTILS TIL TENDER. ADD ALL INGREDIENTS AND REFRIGERATE. ADD CURRANTS AT VERY END APPROX 1 HOUR PRIOR TO SERVING.
1 lb LENTILS 1/2 c OIL 1/2 c VINEGAR 2 tb SUGAR 2 ts SALT 2 ts PEPper 1 ts CUMin 1 ts MUSTArd 1/2 ts Turmeric 1/2 ts MACE 1/2 ts CORIander 1/2 ts CARDamom 1/4 ts Cayenne pepper 1/4 ts CLOVe 1/4 ts NUTmeg 1 c CURRANTS 1/3 c CAPERS 1 1/3 c ONion
8 Servings