Cooked Lentil Salad
Charles Perry Translation, based on Redaction by Cariadoc and Betty Cook:
peeled lentils and wash in hot water several times; put in the pot and add water
without covering them; cook and then throw in pieces of gourd, or the stems
[ribs] of Swiss chard, or of lettuce and its tender sprigs, or the flesh of
cucumber or melon, and vinegar, coriander seed, a little cumin, Chinese cinnamon,
saffron and two ûqiyas of fresh oil; balance with a little salt and cook.
Taste, and if its flavor is pleasingly balanced between sweet and sour, [good;]
and if not, reinforce until it is equalized, according to taste, and leave it
to lose its heat until it is cold and then serve.
Cook 6 lbs of lentils in twice their volume of water to cover until soft.
Drain the lentils, then rinse in several changes of hot water.
Put in a heavy bottomed pot, and add water to the level of the lentils.
Peel and chop 8-10 small gourds into 1" dice
Chop chard ribs into 1" dice
Add 1 cup of vinegar
3 tbsp coriander
1 tbsp cumin
1/2 tsp saffron
1 tbsp cassia cinnamon
1-2 cups of olive oil
1 tsp salt
Cook until gourds and chard are cooked and of a pleasant consistency.
Adjust seasonings as necessary.
Set aside to cool and serve just above room temperature.