Warm Lentil Salad with Ginger and Cumin

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  • 1 pound French green lentils, rinsed and drained
  • 1 1/2 quarts chicken or vegetable broth
  • 1/4 cup rice vinegar
  • 3 tablespoons mustard seed
  • 3 tablespoons minced fresh ginger
  • 1 teaspoon cumin seed
  • 1 lemon, rinsed, thinly sliced and seeded
  • 1 cup chopped green onion
  • Salt to taste


In a 4-quart pan, combine lentils, broth, vinegar, mustard seed, ginger, cumin and lemon.
Bring to a boil.
Cover, reduce heat and simmer until lentils are tender, about 45 minutes.
Drain, reserving liquid.
Cool to room temperature.
Add green onions and salt and enough reserved liquid to moisten salad as desired.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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