- 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
- 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.
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