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Lentil and Seed Salad for MFK Fisher

Yield Makes 6 servings
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

Nutrition 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

How to Make It

  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.