This is another one that I can’t take the credit for, but it’s a go-to side for spring and summer. Why someone gave it a 1-star rating is beyond me, but considering they didn’t even credit the proper chef in their review, perhaps they weren’t paying attention to the recipe either, and didn’t follow it correctly. The recipe calls for 1 tsp cayenne, which I find to be a bit much. I would start with 1/2 tsp and work up from there, but other than that, I have no alterations.
By the way, lentils have tons of protein, so this is a great vegetarian recipe. It also keeps well for a few days, so it’s great to make the day before a party.
Cuban Lentil Salad with Spicy Vinaigrette
- 6 cups water
- 1 1/2 tablespoons coarse sea salt
- 1 1/2 cups lentils, rinsed and picked over
- 5 tablespoons extra virgin olive oil
- 4 large cloves garlic, cut into slivers
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 to 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/4 cup white wine vinegar
- 4 green onions, white and light green parts only, thinly sliced on the diagonal
- 1/4 cup finely diced jicama (I use a little bit more because I like the crunch)
- Sprigs of fresh parsley, 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 theremaining 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.
