Delightful Green Lentil Salad
This wonderful colorful salad is not only very attractive looking, it is easy to make. It refreshes and satisfies your palate on a hot summer day as well as cold winter one.
2 cups French blue lentils, washed
Small piece of kombu
5 cups of water
1 tsp sea salt
2 tbsp sesame oil
2 cups button mushrooms, washed and quartered
3 cloves of garlic, sliced
1 bunch broccoli rabbe, washed and sliced
1 red bell pepper, sliced in thin half moons
1 cup minced curly parsley
Place lentils, kombu, sea salt and water in a cast iron pot. Covered, bring to a boil, then lower the flame and cook 30-40 minutes. Add water if needed while cooking. Lentils should get soft but not creamy and mushy. With a slotted spoon remove them from the pot into a designated salad bowl.
Warm up the oil in a stainless steel skillet. Add mushrooms and sauté for 1 minute. Add bell pepper and continue stirring for another 4 minutes. Add garlic and broccoli rabbe. Stir for 2 minutes. Sprinkle a few drops of tamari and continue to cook for another 2 minutes. Vegetables should get crisp and crunchy but should not release too much juice. Quickly remove them onto a plate and let cool down.
Mix lentils with the vegetables and parsley. Serve warm or chilled.