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Cuban Style Lentil Salad

Cuban Style Lentil Salad
The lentils provide a mild, almost nutty, background flavor to the aromatic seasonings and the jicama and green onions. An exotic dish with crunch and texture.
Ingredients:

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



Directions:


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.

Products suggested for this recipe:



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