Tuesday, September 14, 2010

Kasha Black Lentil Salad

1 c. Black Lentils
1 Bay Leaf
1 Tbsp. olive oil
3 Tbsp. onion
1/2 c. Kasha
1/4 c. roasted slivered almonds
1 c. roasted red pepper, diced
1 c. ripe tomato, diced, seeded
1/2 c. corn
1/2 c. diced red onion

 
Add the lentils to a deep saucepan and cover with 2 c. water, salt, and the bay leaf. Bring to a boil, reduce heat and simmer partially covered for 12 to 15 min or until lentils are tender but not mushy. Remove from heat, and season with pepper. Set aside and 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 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.


Add 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.

LIME VINAIGRETTE: 3 T. fresh lime juice 1 1/2 T. champagne vinegar 2 t. grated lime zest 1 T. chopped garlic 2 T. minced cilantro and/or mint 1 t. minced, seeded Serrano chile


1 1/2 t. toasted grnd cumin 3 T. extra virgin olive oil Salt and freshly grnd pepper, to taste


Whisk all ingredients together and store covered in refrigerator up to 3 days

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