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Kamut Lentil Salad with Red Wine Vinaigrette

Kamut Lentil Salad with Red Wine Vinaigrette

Serves 4 | Prep Time 10 minutes | Cook Time 50 minutes


1 cup organic whole grain kamut berries, soaked overnight in cold water to cover
or any whole wheat berries

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 organic assorted color tomatoes, diced

2 to 3 whole red radishes, quartered and sliced

1 to 2 Tbsp chopped Kalamata olives


1/4 cup Eden Extra Virgin Olive Oil

1/4 cup Eden Red Wine Vinegar, or to taste

1/4 cup Eden Black Pepper

1 1/2 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 heat and simmer for 45 to 50 minutes. Remove from the heat and toss to cool or rinse under cold water. Place the kamut in a mixing bowl and add the lentils, red onion, celery, cucumbers, tomatoes, radish, and olives. Mix all ingredients for the vinaigrette together and pour over the salad. Toss to mix evenly. Serve room temperature or chilled.

Note: Spelt wheat, soft white pastry wheat berries or barley may be substituted for kamut.

Nutritional Information

Per serving: 385 calories, 14g fat (32% calories from fat), 13g protein, 55g carbohydrate, 4g fiber, 0mg cholesterol, 298mg sodium