Lentil And Seed Salad For Mfk Fisher

• 1 pound (about 2 cups) 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
• 1/2 lemon, thinly sliced and seeded
• 1 cup chopped green onions (including tops)
• Salt to taste

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

lentils, chicken broth, cumin, fresh ginger, rice vinegar, lemon, green onions, salt

Taken from www.myrecipes.com/recipe/lentil-seed-salad-mfk-fisher (may not work)