Cuban Lentil Salad with Spicy Vinaigrette Recipe

Name: Cuban Lentil Salad with Spicy Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 ground coriander; 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; Sprigs of fresh parsley, for garnish; Lemon wedges, for garnish

Servings: persons

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 ground coriander
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
Sprigs of fresh parsley, for garnish
Lemon wedges, for garnish

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 theremaining 4 tablespoons of olive oil over the top and toss again just to mix.
12
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.
13
Garnish with sprigs of parsley and lemon wedges.

444

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Cuban Lentil Salad with Spicy Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cuban Lentil Salad with Spicy Vinaigrette

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