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Cuban Lentil Salad With Spicy Vinaigrette Recipe - Cooking Index

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Cuban Lentil Salad With Spicy Vinaigrette

Courses: Salads
Serves: 6 people

Recipe Ingredients

6 cups 1422mlWater
1 1/2 tablespoons 22mlCoarse sea salt
1 1/2 cups 355mlLentils - rinsed, picked over
5 tablespoons 75mlExtra-virgin olive oil
4 tablespoons 60mlGarlic cloves - cut into slivers (large)
1/2 teaspoon 2.5mlGround cumin
1/2 teaspoon 2.5mlGround coriander
1 teaspoon 5mlCayenne pepper
1 teaspoon 5mlSalt
1/4 cup 59mlWhite wine vinegar
4   Green onions, white, light green parts - sliced thin diagonal
1/4 cup 36g / 1.3ozFinely-diced jicama
  Fresh parsley sprigs - for garnish
  Lemon wedges - for garnish

Recipe Instructions

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.

This recipe yields 6 servings.

TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6226 broadcast 03-13-1997) - Downloaded from their Web-Site -


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