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Black Lentil And Kasha Salad Recipe - Cooking Index

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Black Lentil And Kasha Salad

Courses: Salads
Serves: 6 people

Recipe Ingredients

1 cup 237mlBlack Beluga lentils
1 cup 40g / 1.4ozBay leaf (large)
  Salt - to taste
  Freshly-ground black pepper - to taste
1 tablespoon 15mlOlive oil
3 tablespoons 45mlMinced shallot or green onion
1/2 cup 118mlKasha
1 cup 237mlWater or stock
1/4 cup 23g / 0.8ozToasted blanched slivered almonds
1 cup 146g / 5.1ozDiced roasted and peeled red pepper
1 cup 62g / 2.2ozDiced, seeded firm ripe tomato
1/2 cup 31g / 1.1ozFresh sweet corn kernels
1/2 cup 31g / 1.1ozDiced red onion
  Lime Vinaigrette - see * Note
  Tender young savory greens
  (such as arugula, watercress, mizun - or a combination)

Recipe Instructions

* Note: See the "Lime Vinaigrette" recipe which is included in this collection.

Add the lentils to a deep saucepan and cover with 4 cups water and the bay leaf. Bring to a boil, reduce heat and simmer partially covered for 12 to 15 minutes or until lentils are tender but not mushy. Remove from heat, drain and season with salt and pepper. Set aside and let cool. Discard bay leaf.

In a saucepan, heat the olive oil and saute shallots and kasha over moderate heat until lightly browned. Add 1 cup water or stock and bring to a boil. Reduce heat and simmer covered 15 to 20 minutes until water has evaporated and kasha is tender. Remove from heat and let cool.

Add lentils, kasha, almonds, pepper, tomato, corn and onion to a bowl and toss gently with the Lime Vinaigrette. Season to taste with salt and pepper and serve salad on a bed of tender savory greens.

This recipe yields 6 servings.

COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9744 broadcast 11-11-1996) - Downloaded from their Web-Site -


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