Thursday, April 26, 2007

Lentil Salad, and soak your beans

So do you remember me saying that I usually skip the step where you are supposed to soak your beans and lentils and some grains before you start cooking them? I just recently found out why it is that you should do that and it makes total sense. If you soak them, because the are seeds, you start to "wake them up". They get ready to sprout which releases more nutrients and also makes them more digestible. Now I know, I'll be soaking my beans from now on.

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I made this tasty salad for the first time last weekend to use up some leftover lentils, IT tasted reaaly good so I'm passing it on.

Lentil Salad

4-5 cups cooked black organic lentils (These should be soft enough to chew without tasting chalky, but still firm)

2 tsp ground cumin

1 tsp ground pepper

1 tsp salt

1/2 tsp chili powder or cajun seasoning

2-3 celery stacks finely sliced

Large handful of cilantro, chopped fine, stems and all.

1/2 red bell pepper thinly sliced

4-5 jumbo garlic stuffed green olives, sliced

1/4 cup of olive oil

1/4 cup of lemon juice

Combine all ingredients in a salad bowl and serve.

This tasted so good I had it for breakfast the next day too.

2 comments:

mamaof2ms said...

Wow - this sounds *wonderful*! And perfect for summer gatherings. Thanks for posting it!

Earthmamagoddess said...

Carrien, the black lentils turned everything black and while it tasted fine, nothing could convince my kids to eat the "all black" salad LOL
What did I do wrong???

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