Cuban Lentil Salad with Spicy Vinaigrette

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Cuban Lentil Salad with Spicy Vinaigrette  

 

6 cup water

1 1/2 tbsps. coarse sea salt

1 1/2 cups lentils rinsed, picked over

5 tbsps. extra virgin olive oil

4 large garlic cloves cut into slivers

1/2 tsp. ground cumin

1/2 tsp. ground coriander

1 tsp. cayenne pepper

1 tsp. salt

1/4 cup white wine vinegar

4 green onions, white, light green parts sliced thin diagonal

1/4 cup finely diced jicama

fresh parsley sprigs for garnish

lemon wedges for garnish

 

In a large pot, bring the water to a boil and add the salt. Add the lentils,

reduce the heat to low, and cook covered for 30 minutes. The lentils should be

tender but not mushy. Take care not to overcook them or they can fall apart.

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

olive oil over medium-low heat. Add the garlic and cook gently for 5 to 6

minutes, or until softened and just slightly golden. Do not allow to brown.

Remove from the heat and add the cumin, coriander, cayenne, and salt. Stir in

the vinegar and then transfer the mixture to a large serving bowl.

Drain the lentils in a colander, and immediately transfer them to the bowl. Toss

together until the lentils are evenly coated with the dressing, then drizzle the

remaining 4 tablespoons of olive oil over the top and toss again just to mix.

Cool to room temperature, stir in the scallions and jicama, and serve

immediately, or refrigerate for 1 or 2 hours, to allow the flavors to marry.

Garnish with sprigs of parsley and lemon wedges. Yields 6 servings.