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Kamut Lentil Salad with Red Wine Vinaigrette
Serves 4 |
Prep Time 10 minutes |
Cook Time 50 minutes
Ingredients
1 cup organic whole grain kamut, soaked overnight in cold water to cover
4 cups water, including kamut soaking water
1 pinch Eden Sea Salt
15 ounces Eden Organic Lentils w/Onion & Bay Leaf, drained
or cooked Eden Organic Dry Green Lentils
1/2 cup red onion, finely diced
1/2 cup celery, diced
1/2 cup cucumber, diced
1/2 cup Eden Organic Diced Tomatoes w/Green Chilies, drained
Vinaigrette
1/4 cup Eden Extra Virgin Olive Oil
1/4 cup Eden Red Wine Vinegar
1/4 cup freshly ground black pepper
1 tsp Eden Shoyu Soy Sauce, or to taste
2 Tbsp fresh parsley, minced
3 Tbsp fresh mint leaves, minced
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Directions
Drain the kamut and reserve soaking water. Place the kamut, water and sea salt in a medium saucepan, cover and bring to a boil. Reduce the flame and simmer for 45 to 50 minutes. Remove from the flame and toss to cool. Place the kamut in a mixing bowl and add the lentils, red onion, celery, cucumbers and tomatoes. Mix all ingredients for the vinaigrette together and pour over the salad. Toss to mix evenly. Serve room temperature or chilled.
Note: Spelt or barley may be substituted for kamut.
Nutritional Info
Per serving:
385 Calories,
14g Fat (32% calories from fat),
13g Protein,
55g Carbohydrate,
4g Fiber,
0mg Cholesterol,
298mg Sodium
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