Cuban lentil and hikama salad with vinaigrette sauce – detailed cooking recipe. Share with friends: 
Time: 50 minutes Difficulty: easy Servings: 6 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5 tbsp. lentils (rinse and sort out)
- 1/4 Art. diced hikama
- 1 red apple
- 6 tbsp. water
- 1.5 tbsp. l coarse sea salt
- 5 tbsp. l olive oil
- 4 julienne large cloves of garlic
- 1/2 tsp ground cumin
- 1/2 ground coriander
- 1 tsp cayenne pepper
- 1 tsp salt
- 1/4 Art. white wine vinegar
- 4 diagonal thinly sliced green onion heads (only white and light green parts)
- Sprigs of fresh parsley for decoration
- Lemon slices for decoration
Recipes with similar ingredients: lentils, hikama, green onions, garlic, wine vinegar, sea salt flakes, cumin, coriander, pepper ground cayenne, parsley, lemon, apples
Recipe preparation:
- In a large saucepan, bring the water to a boil and add salt. Put the lentils, reduce the heat to low and cook for 30 minutes. Lentils should become soft, but not turn into porridge. Try to Do not digest it, otherwise it will begin to fall apart. While cooked lentils, in a medium-sized frying pan, heat moderately low heat a tablespoon of olive oil. Put the garlic and gently fry for 5-6 minutes, until soft and light golden color. Do not finish to brown. Take off pan from the heat, add cumin, coriander, cayenne pepper and salt. Pour the vinegar and transfer the mixture into a large serving bowl.
- Put the lentils in a colander, drain the water and transfer immediately her in a bowl. Mix lentils with dressing well, pour over the top the remaining 4 tbsp. l olive oil and mix again. Cool to room temperature, add chopped apple, green onion and serve hikama immediately or refrigerate for 1-2 hours, so that the salad is infused. Garnish with parsley branches and slices lemon.
