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Lentil Kohlrabi Salad
<p>Lentils are one of my favorite proteins, and kohlrabi is one of my favorite fresh “crunches”. The two together work quite well in this simple salad.</p>Source: Chocolateandzucchini.com (Entered by Lara Rasmussen Anderson)
Step by Step Instructions
- In a medium saucepan, combine the lentils, onion, and 360 ml (1 1/2 cups) fresh water. Cover, bring to a simmer, and cook for 20 minutes, until the water is absorbed and the lentils are cooked through but still pleasantly firm. Fifteen minutes into the cooking, add 1/2 teaspoon salt. Transfer to a colander, rinse briefly under a stream of fresh water, and drain well.
- While the lentils are cooking, prepare the kohlrabi. Trim the wispy stems (use the leaves like you would parsley). Inspect the skin, and use a vegetable peeler to peel off any part that looks a little tough or woody; the soft, pale green parts don't need to be peeled.
- Dice the kohlrabi to form smallish cubes, and put them in a medium salad bowl with the sunflower seeds. Season with salt and pepper, sprinkle with cumin, dress with a glug each of sesame oil and cider vinegar, and toss to coat.
- When the lentils are cooked and rinsed, add them to the bowl and stir gently to combine. Taste, adjust the seasoning, and serve.
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