Kasha and Lentil Salad
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Ingredients
- 1 cup of dried garbanzo beans (chickpeas), sorted, washed and soaked for at least 4 hours
- Water
- ½ cup kasha
- 1 cup of water
- Pinch of Celtic Sea Salt
- ½ cup dried green lentils, sorted and washed
- 1 ¼ cups water
- 1 bay leaf
- 12 teaspoon Celtic Sea Salt
- 2 medium shallots, chopped
- 1/8 cup red wine vinegar
- 1 garlic clove, minced
- ½ teaspoon Celtic Sea Salt
- ½ teaspoon lemon juice
- 1/3 cup of olive oil
- 1/8 teaspoon black pepper
- ½ cup chopped parsley
- 1 tablespoon tarragon, fresh
- 6 large leafs of kale, washed and de-stemmed
- ¼ cup of chopped walnuts
- Parsley for garnish
- ½ teaspoon honey
- ½ teaspoon marjoram
Instructions
- Boil garbanzo beans until tender. Drain, set aside. While garbanzo beans are cooking, place lentils and water in a medium saucepan. Add bay leaf, and bring to a boil. Reduce heat and simmer for 20 minutes. Then add ½ teaspoon salt and continue to simmer for an additional 5 minutes or until lentils are tender. Drain and set aside. To cook the kasha: While the beans are cooking, bring 1 cup of water and pinch of salt to a boil in a medium saucepan. Add kasha. Cover pan, reduce heat, and simmer for 20 minutes. Set aside. While beans and kasha are cooking, prepare dressing as follows, in a small bowl, combine shallots, vinegar, garlic, honey, marjoram, sugar and salt. Whisk in lemon juice and olive oil. Season with pepper to taste. Add cooked garbanzo beans, kasha and cooked lentils to a medium bowl. Then add the parsley and tarragon. Stir in the dressing. To cook the kale, bring water to a boil in a medium saucepan. Submerge the kale leaves. Cook for 10 minutes or until leaves are vibrant green color with a succulent taste, not bitter. Remove from the heat, strain and rinse under cold water. Squeeze out excess water. Serve salad at room temperature. Garnish with walnuts and parsley.
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