Lentil and Seed Salad for MFK Fisher

Ingredients

• 0.5 teaspoon cumin seed 
• 6 cups fat-skimmed chicken broth 
• 2 tablespoons ginger fresh minced
• 1 cup green onions chopped (including tops)
• 0.5  optional: lemon seeded thinly sliced
• 2 cups lentils 
• 3 tablespoons mustard seed 
• 0.3 cup rice vinegar 
• 6 servings salt to taste

Equipment

• frying pan

Directions

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.
4. Drain, reserving liquid.
5. Let both mixtures cool.
6. Add to lentils 1 cup chopped green onions (including tops), about 1/2 cup reserved liquid (enough to moisten salad), and salt to taste.