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The Boston Globe

Food & dining

Recipe for lentil, arugula, and feta salad

Serves 4

For this hearty salad, buy small gray-green Le Puy lentils from France (available at specialty markets). They have a slight peppery flavor and don’t fall apart after cooking. Pound the coriander seeds in a mortar or enclose them in a zipper bag and crush with a rolling pin.

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