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

 * 1) In a large pot, bring the water to a boil and add the salt.
 * 2) Add the lentils, reduce the heat to low, and cook covered for 30 minutes.
 * 3) The lentils should be tender but not mushy.
 * 4) Take care not to overcook them or they can fall apart.
 * 5) While the lentils are cooking, in a medium skillet, heat 1 tablespoon of the olive oil over medium-low heat.
 * 6) Add the garlic and cook gently for 5 to 6 minutes, or until softened and just slightly golden.
 * 7) Do not allow to brown.
 * 8) Remove from the heat and add the cumin, coriander, cayenne, and salt.
 * 9) Stir in the vinegar and then transfer the mixture to a large serving bowl.
 * 10) Drain the lentils in a colander, and immediately transfer them to the bowl.
 * 11) 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.
 * 12) 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.
 * 13) Garnish with sprigs of parsley and lemon wedges.