Black Lentil And Kasha Salad Recipe

Name: Black Lentil And Kasha Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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*

Servings: persons

1
Add in the lentils to a deep saucepan and cover with 4 c. water and the bay leaf.
2
Bring to a boil, reduce heat and simmer partially covered for 12 to 15 min or possibly till lentils are tender but not mushy.
3
Remove from heat, drain and season with salt and pepper.
4
Set aside and let cold.
5
Throw away bay leaf.
6
In a saucepan, heat the extra virgin olive oil and saute/fry shallots and kasha over moderate heat till lightly browned.
7
Add in 1 c. water or possibly stock and bring to a boil.
8
Reduce heat and simmer covered 15 to 20 min till water has evaporated and kasha is tender.
9
Remove from heat and let cold.
10
Add in lentils, kasha almonds, pepper tomato, corn and onion to a bowl and toss gently with the lime vinaigrette.
11
Season to taste with salt and pepper and serve salad on a bed of tender savory greens.
12
LIME VINAIGRETTE:3 Tbsp.
13
fresh lime juice 1 1/2 Tbsp.
14
champagne vinegar 2 tsp.
15
grated lime zest 1 Tbsp.
16
chopped garlic 2 Tbsp.
17
minced cilantro and/or possibly mint 1 tsp.
18
minced, seeded Serrano chile (or possibly to taste)
19
1 1/2 tsp.
20
toasted grnd cumin 3 Tbsp.
21
extra virgin olive oil Salt and freshly grnd pepper, to taste
22
Whisk all ingredients together and store covered in refrigerator up to 3 days
23
NOTES :*arugula, watercress, muzuna or possibly a combinatio

269

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Black Lentil And Kasha Salad Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!