Herbed Lentil "Salad"
Serves 6
- 2 cups dry brown lentils, picked over and rinsed
- 4 cups broth
- 1/3 cup red wine vinegar
- 1/4 cup broth
- 1/4 cup honey or brown sugar
- 1/2 tsp tumeric
- 1 small bunch kale, chopped fine (purple is so pretty in this dish!)
- 1/2 cup roughly chopped each: parsley, basil, dill
- S&P to taste
-- Cook lentils in broth, should be slightly firm (you don't want them too soft or they'll mush)
-- Meanwhile, combine vinegar, broth, sugar, and turmeric and set aside
-- When lentils are done, combine with dressing, kale and herbs in a large bowl. Season with S&P to taste.
-- Serve warm or room temp.
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