Cuban Style Lentil Salad

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Cuban Style Lentil Salad

 

6 cups water

1 1/2 tablespoons coarse Sea salt

1 1/2 cup lentils, rinsed thoroughly

5 tablespoons extra virgin olive oil

4 large cloves garlic, slivered

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1 teaspoon cayenne pepper

1 teaspoon Sea salt

1/4 cup white wine vinegar

4 green onions, using the white and light green parts, sliced thinly on the

diagonal

1/4 cup finely diced jicama

sprigs of fresh parsley and lemon wedges, for a garnish

 

Use a large pot to bring the water to a boil. Add the sea salt. Add the

lentils, reducing the heat to medium-low. Cook covered for about 30 minutes, or

until the lentils are tender but not mushy. Do not overcook.

While the lentils are cooking, use a medium skillet to heat 1 tablespoon of the

olive oil over medium low heat. Add the garlic and cook gently for about five

minutes, or until softened but not browned.

Remove the skillet from the heat and add the cumin, coriander, cayenne, and the

salt.

Add the white wine vinegar, combine thoroughly, and transfer to a large serving

bowl.

Drain the cooked lentils and add them to the vinegar and seasoning mixture,

taking care to combine thoroughly.

Drizzle with the remaining four tablespoons of olive oil and toss again to mix.

Cool to room temperature, then stir in the scallions and the jicama.

This dish may be served immediately, or it may be chilled for one or two hours

in order for the flavors to combine. Garnish with parsley and lemon wedges.