Yellow Lentil Rosemary Salad

Yellow lentils make a refreshing salad! This is one way to prepare them so they are soft, easy to digest, savory, and pack a punch against the any bacterial infection.

Organic Ingredients only:

  • 1 Cup yellow lentil

  • 1” strip of kombu seaweed

  • 6 cloves of garlic, minced

  • 1 yellow onions

  • 1 T nutritional yeast

  • A couple sprigs of fresh rosemary

  • 1/2 C Currents or dried bilberries

  • 1 T grey sea salt (the kind that lowers blood pressure)

  • Ground pepper to taste

Preparation steps: (allow over-night to soak the lentils, and about 1 hour total prep time)

  1. Rinse and soak lentils with at least 2” of water above the beans and a tsp of baking soda. The water should be warm, keep it covered and in a warm place for about 12 hours, or overnight. It helps if you change the wanter out at least once during this process. If you are lucky, you will see them start to sprout. (Soaking releases their binders — oxalates and enzyme inhibitors — that keep nutrients dormant)

  2. Place the soaked lentils and strip of kombu, in a pot of water with at least 2” of water to spare and bring to a boil. You will notice foam on the water as soon as it boils, that must be skimmed — it is scum, not going to kill you, but not healthy. Let the lentils simmer at a low rolling boil for 20-25 minutes..

  3. Mince your garlic and set aside. If you are lucky enough to have sprouted garlic, you will have fully bio-available nutrients. If the minced garlic sits for at least 10 minutes, you will have all the antimicrobial effects of the garlic infused into dish.

  4. Strip the rosemary leaves from the stems and chop, set aside.

  5. Chop onions and start to sauté them slowly in olive oil or coconut oil on medium heat to release their sugars. When the onions are nearly clear, add the garlic and rosemary to sauté with the onions for a couple minutes only.

  6. Back to the lentils, once soft to al dente, drain the liquid and remove the kombu. (The Kombu is edible, but by now has infused some of it’s nutrients into the lentil).

  7. In a glass or ceramic bowl, combine the lentils and onion seasoning mix and salt and spices. Mix together thoroughly.

  8. Serve with a dollop of creme fresh or yogurt. I have served mine with cashew nut yogurt.

Note: if you prefer a soup, you can place all ingredients except the berries in the blender and serve with any finishing herb!

Enjoy!

recipe, foodKarin EdgettKarinEdgettvegan, white, lentil, yellowComment