In a 3- to 4-quart pot, combine the lentils with 5-1/2 cups of water. Add the cumin, 1 teaspoon salt and bring to a boil. Cover, and simmer gently for 25 minutes. Remove cover and let the lentils cool a bit. Slice the scallions in very fine rounds halfway up their green sections. When lukewarm, add the remaining salt, the lemon juice, the black pepper, oil, parsley, and scallions.
Stir and cool. Serve at room temperature or cold.
Wine Pairing(s)
Marques de la Concordia Rioja ''Hacienda de Susar''
Corbett Canyon White Zinfandel
Veuve Clicquot Ponsardin Vintage Rose
De Loach 'Barbieri Ranch' Zinfandel
Kenwood White Zinfandel
Delheim Pinotage Rose
Jaillance Cremant de Bordeaux
Rotari Riserva
Segura Viudas Brut
Jaboulet-Vercherre 'Chassy' Cotes du Rhône
Calories From Fat 142 Protein 63 Total Fat 15 Carbohydrates 131
Calories 891 Dietary Fiber 69 Calcium 120 Iron 20 Sodium 629 Vitamin A 109 Vitamin C 21
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