Natural Vegan Kitchen by Waltermyer Christine

Author:Waltermyer, Christine [Waltermyer, Christine]
Language: eng
Format: epub, mobi
Publisher: Book Publishing Co.
Published: 2011-04-10T21:00:00+00:00

2 cups dried French lentils, sorted, rinsed, and drained

1 (1-inch piece) kombu, soaked in water for 10 minutes and drained

½ teaspoon sea salt

¼ cup brown rice vinegar

2 tablespoons maple syrup or gluten-free brown rice syrup

1 tablespoon extra-virgin olive oil

1 tablespoon wheat-free tamari

2 stalks celery, diced

1 cup fresh or thawed frozen corn kernels, cooked and drained

1 cup chopped fresh parsley

½ cup diced red onion

⅓ cup finely diced carrot

Put the kombu in a medium saucepan. Put the lentils on top of the kombu and cover with water. Bring to a boil over medium-high heat and boil uncovered for 10 minutes. Add a little more water, if needed, to keep the lentils covered. Decrease the heat to medium-low, cover, and simmer for 30 minutes. Add the salt, cover, and simmer for 5 minutes longer, or until the liquid has evaporated.

Remove the kombu and either finely chop it and stir it back into the lentils or discard it. Transfer the cooked lentils to a large bowl to cool.

To make the dressing, combine the vinegar, syrup, oil, and tamari in a small bowl and whisk until well blended.

Add the celery, corn, parsley, onion, and carrot to the lentils. Pour the dressing over the lentil mixture and toss gently until evenly distributed. Cover and marinate in the refrigerator for at least 1 hour before serving. Stored in a sealed container in the refrigerator, French Lentil Salad will keep for 4 days.

Per serving: calories: 308, protein: 19 g, fat: 3 g, carbohydrate: 36 g, fiber: 17 g, sodium: 371 mg

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