Lentil and Seed Salad for MFK Fisher
Notes: Garnish with more lemon slices and chopped green onions.
How to Make It
Step 1
1
Sort 1 pound (about 2 cups) lentils and discard debris. Rinse and drain lentils.
Step 2
2
In a 3- to 4-quart pan, combine lentils, 6 cups fat-skimmed chicken broth, 1/2 teaspoon cumin seed, 2 tablespoons minced fresh ginger, 3 tablespoons mustard seed, 1/4 cup rice vinegar, and 1/2 lemon, thinly sliced and seeded.
Step 3
3
Bring to a boil over high heat. Cover and simmer until lentils are tender to bite about 45 minutes. Drain, reserving liquid. Let both mixtures cool.
Step 4
4
Add to lentils 1 cup chopped green onions (including tops), about 1/2 cup reserved liquid (enough to moisten salad), and salt to taste.
Ingredients
1 pound (about 2 cups) lentils
6 cups fat-skimmed chicken broth
1/2 teaspoon cumin seed
2 tablespoons minced fresh ginger
3 tablespoons mustard seed
1/4 cup rice vinegar
1/2 lemon, thinly sliced and seeded
1 cup chopped green onions (including tops)
Salt to taste
Directions
Step 1
1
Sort 1 pound (about 2 cups) lentils and discard debris. Rinse and drain lentils.
Step 2
2
In a 3- to 4-quart pan, combine lentils, 6 cups fat-skimmed chicken broth, 1/2 teaspoon cumin seed, 2 tablespoons minced fresh ginger, 3 tablespoons mustard seed, 1/4 cup rice vinegar, and 1/2 lemon, thinly sliced and seeded.
Step 3
3
Bring to a boil over high heat. Cover and simmer until lentils are tender to bite about 45 minutes. Drain, reserving liquid. Let both mixtures cool.
Step 4
4
Add to lentils 1 cup chopped green onions (including tops), about 1/2 cup reserved liquid (enough to moisten salad), and salt to taste.
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