Lentil and Seed Salad for MFK Fisher

Notes: Garnish with more lemon slices and chopped green onions.
Makes 6 servings


+ Add To Shopping List
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


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.

Created date

June 2004

Nutritional Information

Calories 314
Caloriesfromfat 7 %
Protein 28 g
Fat 2.4 g
Satfat 0.2 g
Carbohydrate 48 g
Fiber 9.1 g
Sodium 61 mg
Cholesterol 0.0 mg