Cuban Lentil Salad with Spicy Vinaigrette

== Ingredients ==
* 6 cups water
* 1½ tbsp coarse sea salt
* 1½ cups lentils rinsed, picked over
* 5 tbsp extra-virgin olive oil
* 4 large garlic cloves cut into slivers
* ½ tsp ground cumin
* ½ tsp ground coriander
* 1 tsp cayenne pepper
* 1 tsp salt
* ¼ cup white wine vinegar
* 4 green onions, white, light green parts sliced thin diagonal
* ¼ cup finely-diced jícama
* fresh parsley sprigs for garnish
* lemon wedges for garnish
== Directions ==
# 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 jícama, and serve immediately, or refrigerate for 1 or 2 hours, to allow the flavors to marry.
# Garnish with sprigs of parsley and lemon wedges.
Category:Cuban Salads
Category:Lentil Salad Recipes
Category:White wine vinegar Recipes
Category:Jícama Recipes
Category:Garlic Recipes
Category:Green onion Recipes