Senegalese Spiced Lentil Salad

Ingredients

• 1 cup Green lentils
• 3 cups Vegetable broth
• 1 medium Cucumber
• 2 medium Tomato
• 1/4 Red onion
• 1/4 cup Parsley
• 1/4 cup Mint
• 1/4 cup Lemon juice
• 2 tbsp Olive oil
• 1 tsp Cumin
• 1 tsp Coriander
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Rinse the 1 cup of green lentils under cold water. Combine the rinsed 1 cup of green lentils and 3 cups of vegetable broth in a large heavy-bottomed pot. Bring the liquid to a rolling boil over high heat (approximately 212°F / 100°C).
2. 2Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for 20-25 minutes. The lentils are done when they are tender to the bite but still hold their shape and are not mushy. Drain the cooked lentils thoroughly using a fine-mesh sieve, then transfer them to a large bowl and allow them to cool completely to room temperature, which will take about 15-20 minutes.
3. 3While the lentils cool, prepare the vegetables: take the 1 medium cucumber and cut it into 1/4-inch dice. Take the 2 medium tomatoes and cut them into 1/4-inch dice. Take the 1/4 red onion and slice it very thinly, then chop these slices into small pieces, about 1/8-inch.
4. 4Finely chop the 1/4 cup of parsley and the 1/4 cup of mint. Once the lentils are cool, add the diced 1 medium cucumber, diced 2 medium tomatoes, chopped 1/4 red onion, chopped 1/4 cup parsley, and chopped 1/4 cup mint to the large bowl with the lentils. Gently toss these ingredients together until they are well combined.
5. 5In a small bowl, combine the 1/4 cup lemon juice, 2 tbsp olive oil, 1 tsp cumin, 1 tsp coriander, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk these dressing ingredients vigorously with a fork or small whisk until they are thoroughly mixed and appear slightly emulsified.
6. 6Pour the prepared dressing over the lentil and vegetable mixture in the large bowl. Gently toss the salad to ensure all ingredients are evenly coated with the dressing. Serve the Senegalese Spiced Lentil Salad immediately at room temperature, or cover and chill it in the refrigerator for at least 30 minutes before serving for a colder salad.

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