Black Lentil And Kasha Salad Recipe
- 1 c. Black Beluga Lentils
- 1 lrg Bay Leaf Salt And Freshly Grnd Pepper, to taste
- 1 Tbsp. Extra virgin olive oil
- 3 Tbsp. Shallot Or possibly Green Onion, chopped
- 1/2 c. Kasha
- 1/4 c. Slivered Almonds, toasted blanched
- 1 c. Red Pepper (Roasted And Peeled), diced
- 1 c. Ripe Tomato (Hard), diced, seeded
- 1/2 c. Fresh Sweet Corn Kernels
- 1/2 c. Diced Red Onion Lime Vinaigrette, Recipe Follows Tender Young Savory Greens*
- Add in the lentils to a deep saucepan and cover with 4 c. water and the bay leaf.
- Bring to a boil, reduce heat and simmer partially covered for 12 to 15 min or possibly till lentils are tender but not mushy.
- Remove from heat, drain and season with salt and pepper.
- Set aside and let cold.
- Throw away bay leaf.
- In a saucepan, heat the extra virgin olive oil and saute/fry shallots and kasha over moderate heat till lightly browned.
- Add in 1 c. water or possibly stock and bring to a boil.
- Reduce heat and simmer covered 15 to 20 min till water has evaporated and kasha is tender.
- Remove from heat and let cold.
- Add in lentils, kasha almonds, pepper tomato, corn and onion to a bowl and toss gently with the lime vinaigrette.
- Season to taste with salt and pepper and serve salad on a bed of tender savory greens.
- Yield: 6 servings
- LIME VINAIGRETTE:3 Tbsp.
- fresh lime juice 1 1/2 Tbsp.
- champagne vinegar 2 tsp.
- grated lime zest 1 Tbsp.
- chopped garlic 2 Tbsp.
- minced cilantro and/or possibly mint 1 tsp.
- minced, seeded Serrano chile (or possibly to taste)
- 1 1/2 tsp.
- toasted grnd cumin 3 Tbsp.
- extra virgin olive oil Salt and freshly grnd pepper, to taste
- Whisk all ingredients together and store covered in refrigerator up to 3 days
- NOTES :*arugula, watercress, muzuna or possibly a combinatio
black beluga lentils, salt, extra virgin olive oil, shallot, kasha, red pepper, tomato, fresh sweet corn kernels, red onion
Taken from cookeatshare.com/recipes/black-lentil-and-kasha-salad-85926 (may not work)