Cuban Lentil Salad With Spicy Vinaigrette

Recipe Ingredients

6 cups	1422ml	Water
1 1/2 tablespoons	22ml	Coarse sea salt
1 1/2 cups	355ml	Lentils - rinsed, picked over
5 tablespoons	75ml	Extra-virgin olive oil
4 tablespoons	60ml	Garlic cloves - cut into slivers (large)
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Ground coriander
1 teaspoon	5ml	Cayenne pepper
1 teaspoon	5ml	Salt
1/4 cup	59ml	White wine vinegar
4		Green onions, white, light green parts - sliced thin diagonal
1/4 cup	36g / 1.3oz	Finely-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.

Source:
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 - http://www.foodtv.com

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