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Lentil and Seed Salad for MFK Fisher





Yields
Makes 6 servings

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

 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
Step 1
1

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

Step 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.

Step 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.

Step 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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories314
% Daily Value *
Total Fat 2.4g4%

Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 61mg3%
Total Carbohydrate 48g18%

Dietary Fiber 9.1g33%
Protein 28g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.