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.