Lentil And Seed Salad For Mfk Fisher

1. 1

   Sort 1 pound (about 2 cups) lentils and discard debris. Rinse and drain lentils.

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.

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.

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.

* Per serving · 4 servings · Values may vary.