Directions:

1. In a large bowl, whisk together all dressing ingredients and set aside.
2. Rinse and sort lentils.
3. Add lentils to a saucepan and cover with water. 
4. Bring to a boil, then reduce heat to a low simmer. Cook for 20-30 minutes, just until tender. Add water as needed to make sure the lentils are just barely covered.
5. Rinse and drain well, combine with the dressing, and refrigerate overnight.
6. At least 2 hours before serving, add the currants, capers and onions to the lentils and mix well. Refrigerate two more hours and serve.

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