©2015 Eden Foods, Inc.
Kamut Lentil Salad with Red Wine Vinaigrette
Serves 4 |
Prep Time 10 minutes |
Cook Time 50 minutes
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 Lentils w/Onion & Bay Leaf, drained
or cooked Eden Dry Green Lentils
1/2 cup red onion, finely diced
1/2 cup celery, diced
1/2 cup cucumber, diced
1/2 cup Eden Diced Tomatoes w/Green Chilies, drained
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
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.
14g fat (32% calories from fat),
American, Beans, Condiments, Good/High Fiber, Good/High Protein, Japanese Food, Macrobiotic, Main Course, No Sweetener Added, Oils, Tomatoes, Vegan, Vinegars, Whole Grain