Curried Lentil Salad

Cook the lentils while you prepare the rest of the salad. In a pot, combine lentils, water (or stock, if you have some on hand), bay leaf and 1½ teaspoons salt. Bring to a boil, then reduce heat and simmer 15 to 20 minutes, until just softened. Drain and rinse, and let lentils cool as long as possible before assembling the salad.

Whisk the mayonnaise, chutney, wine, curry powder, 1 teaspoon salt, and a pinch of pepper until smooth. Set dressing aside in the refrigerator until needed.

In a large bowl, gently mix the lentils, celery, scallions, dried fruit, and 1½ cups of the dressing. Fold in the cashews. Add more dressing as desired. Serve alongside greens and/or baked sweet potatoes.

Notes: Recommended wine substitution: 1 to 2 tablespoons apple cider vinegar, plus water or apple juice to make 1/3 cup.