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.