Lentil and Seed Salad for MFK Fisher |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Garnish with more lemon slices and chopped green onions. 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:
1. Sort 1 pound (about 2 cups) lentils and discard debris. Rinse and drain lentils.
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. 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. 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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