Cuban Lentil and Jicama Salad with Vinaigrette

Ingredients:

• 1.5 cups lentils (washed and sorted)
• 1/4 cup finely diced jicama
• 1 red apple
• 6 tbsp of water
• 1.5 tbsp coarse sea salt
• 5 tbsp. l. olive oil
• 4 large cloves of garlic, cut into strips
• 1/2 tsp ground cumin
• 1/2 ground coriander
• 1 teaspoon cayenne pepper
• 1 teaspoon of salt
• 1/4 cup white wine vinegar
• 4 green onions, thinly sliced ​​diagonally (white and light green parts only)
• Sprigs of fresh parsley for garnish
• Lemon wedges for garnish

Preparation:

1. Bring a large saucepan of water to a boil and add salt. Add the lentils, reduce heat to low, and simmer for 30 minutes. The lentils should be tender but not mushy. Be careful not to overcook them, or they will fall apart.
   
   While the lentils are cooking, heat a tablespoon of olive oil in a medium skillet over medium-low heat. Add the garlic and gently sauté for 5-6 minutes, until softened and lightly golden. Do not let it brown. Remove the skillet from the heat, add the cumin, coriander, cayenne pepper, and salt. Pour in the vinegar and transfer the mixture to a large serving bowl.
2. Place the lentils in a colander, drain, and immediately transfer them to a bowl. Mix the lentils well with the dressing, drizzle with the remaining 4 tablespoons of olive oil, and toss again.
   
   Cool to room temperature, add sliced ​​apple, green onions, and jicama, and serve immediately, or refrigerate for 1-2 hours to let the salad marinate. Garnish with parsley sprigs and lemon wedges.