Cuban Lentil Salad With Spicy Vinaigrette

Directions

1. In a large pot, bring the water to a boil and add in the salt. Add in the lentils, reduce the heat to low, and cook covered for 30 min. The lentils should be tender but not mushy. Take care not to overcook them or possibly they can fall apart.
2. While the lentils are cooking, in a medium skillet, heat 1 Tbsp. of the extra virgin olive oil over medium-low heat. Add in the garlic and cook gently for 5 to 6 min, or possibly till softened and just slightly golden brown. Don't allow to brown. Remove from the heat and add in the cumin, coriander, cayenne, and salt. Stir in the vinegar and then transfer the mix to a large serving bowl.
3. Drain the lentils in a colander, and immediately transfer them to the bowl. Toss together till the lentils are proportionately coated with the dressing, then drizzle the remaining 4 Tbsp. of extra virgin olive oil over the top and toss again just to mix. Cold to room temperature, stir in the scallions and jicama, and serve immediately, or possibly chill for 1 or possibly 2 hrs, to allow the flavors to marry. Garnish with sprigs of parsley and lemon wedges.
4. This recipe yields 6 servings.