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1
Add in the lentils to a deep saucepan and cover with 4 c. water and the bay leaf.
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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.
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3
Remove from heat, drain and season with salt and pepper.
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4
Set aside and let cold.
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5
Throw away bay leaf.
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6
In a saucepan, heat the extra virgin olive oil and saute/fry shallots and kasha over moderate heat till lightly browned.
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7
Add in 1 c. water or possibly stock and bring to a boil.
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8
Reduce heat and simmer covered 15 to 20 min till water has evaporated and kasha is tender.
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9
Remove from heat and let cold.
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10
Add in lentils, kasha almonds, pepper tomato, corn and onion to a bowl and toss gently with the lime vinaigrette.
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11
Season to taste with salt and pepper and serve salad on a bed of tender savory greens.
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12
LIME VINAIGRETTE:3 Tbsp.
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13
fresh lime juice 1 1/2 Tbsp.
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14
champagne vinegar 2 tsp.
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15
grated lime zest 1 Tbsp.
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16
chopped garlic 2 Tbsp.
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17
minced cilantro and/or possibly mint 1 tsp.
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18
minced, seeded Serrano chile (or possibly to taste)
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19
1 1/2 tsp.
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20
toasted grnd cumin 3 Tbsp.
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21
extra virgin olive oil Salt and freshly grnd pepper, to taste
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22
Whisk all ingredients together and store covered in refrigerator up to 3 days
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23
NOTES :*arugula, watercress, muzuna or possibly a combinatio
