Whisk together and set aside:

3/4 c. vegetable oil
1/2 c. wine vinegar
2 tbsp. sugar
1 1/2 tsp. salt
2 tsp. pepper
1 tsp. ground cumin
1 tsp. dry mustard
1/2 tsp. turmeric
1/2 tsp. mace
1/2 tsp. coriander
1/2 tsp. cardamom
1/4 tsp. cayenne pepper
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1/4 tsp. cinnamon

Wash 1 pound dried red lentils and cook in boiling water for 5-6 minutes until just tender. Rinse in cold water and drain well. Combine with above dressing while lentils are still warm. Let set overnight at least 2 hours before serving. Add 1 cup currants, 1/3 cup capers and 1 1/2 cups finely chopped red onion. Let marinate several hours. Serves 8-10.